Cabbage casserole #4

Yield: 6 Servings

Measure Ingredient
1 large Head cabbage; shredded (about 12 cups)
1 \N Onion; chopped
6 tablespoons Butter or margarine divided
1 can (10.75-oz) condensed cream of mushroom soup; undilated
8 ounces Process American cheese; cubed
\N \N 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, .

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