Cabbage Casserole

Name: Cabbage Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1 large head cabbage, shredded (about 12 cups); 6 tablespoons butter, divided; 1 medium onion, chopped; 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted; 8 ounces Velveeta, cubed; Salt and pepper to taste; 1/4 cup dry bread crumbs

Total Time Prep: 15 min. Bake: 20 min.

Yield 8 servings

Test Kitchen Approved

This cabbage casserole uses a head of cabbage, cream of mushroom soup and Velveeta to make a bread crumb-topped dish you can serve with pork, beef or sausage entrees.

Ingredients

1 large head cabbage, shredded (about 12 cups)
6 tablespoons butter, divided
1 medium onion, chopped
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
8 ounces Velveeta, cubed
Salt and pepper to taste
1/4 cup dry bread crumbs

Directions

Preheat oven to 350°. Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, melt 5 tablespoons butter over medium heat. Add onion; cook and stir until tender, 5-7 minutes. Reduce heat to low. Stir in soup. Add cheese; stir until melted. Remove from the heat. Stir in cabbage, salt and pepper.
Transfer to an ungreased 2-qt. baking dish. In a small skillet, melt remaining 1 tablespoon butter over medium heat; add bread crumbs. Cook and stir until lightly browned, 3-4 minutes; sprinkle over casserole.
Bake, uncovered, until heated through, 20 to 30 minutes.

Nutrition Facts

1 cup: 259 calories, 18g fat (10g saturated fat), 52mg cholesterol, 756mg sodium, 18g carbohydrate (8g sugars, 5g fiber), 8g protein.

Even those who don't care for cabbage will enjoy it made this way. The tangy, creamy cabbage casserole goes exceptionally well with pork roast. —Ruby Williams, Bogalusa, Louisiana

Recipe Creator