Cheesy cabbage casserole made with cheese whiz
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Medium-sized firm head green cabbage | |
| 1 | can | Cream of chicken soup; (10 3/4 oz.) undiluted |
| 2 | tablespoons | Oleo |
| 1 | Cheez Whiz; (8 oz.) | |
| ¼ | cup | Soft bread crumbs; (may use more) |
| Pepper to taste | ||
Directions
Break cabbage leaves and place in cold water 5 to 10 minutes. Drain off water. Cut cabbage into ½-inch strips or chop. Remove hard core of cabbage. Place cabbage in boiling water. Cover and return to a boil; cook 5 minutes. Drain well. Place half of the cabbage in greased 1½ quart casserole. Spread with half the soup and half of cheese. Sprinkle lightly with pepper. Repeat layers of cabbage, soup and cheese. Top with bread crumbs and dot with butter. Bake at 350 degrees for 25 to 30 minutes until cabbage is done. Do NOT overcook! Posted to recipelu-digest Volume 01 Number 657 by "Diane Geary." <diane@...> on Jan 31, 1998