Yield: 6 Servings
|1 large||Head cabbage; shredded (about 12 cups)|
|6 tablespoons||Butter or margarine divided|
|1 can||(10.75-oz) condensed cream of mushroom soup; undilated|
|8 ounces||Process American cheese; cubed|
|Salt & pepper to taste|
|¼ cup||Dry bread crumbs|
From: Pam and KerryAnn Cobb <priss@...> Date: Mon, 15 Jul 1996 14:40:30 -0500 Cook cabbage in boiling salted water until tender; drain throughly. In a large skillet, saute onion in 5 tablspoons butter until tender. Add soup and mix well. Add cheese; heat and stir until melted. Remove from heat.
Stir in cabbage, salt and pepper. Transfer to an ungreased 2-qt. baking dish. In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole. Bake, uncovered, at 350 for 20-30 minutes or until heated through. 6-8 servings.
EAT-L Digest 14 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .