(Leftover) Cabbage Casserole

Baby Kato


We hope you will enjoy this rich, creamy cabbage treat. It's so good.


★★★★★ 1 vote

10 Min
25 Min


  • ·
    2 tbsp butter
  • ·
    1/2 small onion, chopped
  • ·
    1/2 can cream of mushroom soup
  • ·
    3 oz american cheese, diced
  • ·
    6 cups cabbage, shredded, cooked tender
  • ·
    1/2 tsp salt (optional)
  • ·
    1/4 tsp pepper (optional)
  • ·
    1 tbsp butter
  • ·
    1/8 cup dried breadcrumbs, plain

How to Make (Leftover) Cabbage Casserole


  1. Preheat oven to 350 degrees F.
  2. In a large pan, fry the onion until tender.
  3. Next add the soup and cheese and mix until melted.
  4. Now add the cabbage and salt and pepper, mixing well; then pour the mixture into a non greased pan and set aside until needed.
  5. In a small frying pan melt the butter and add the breadcrumbs, stirring until golden brown.
  6. Sprinkle the breadcrumbs over the cabbage mixture evenly and bake, uncovered at 350ºF for 25 minutes.

Printable Recipe Card

About (Leftover) Cabbage Casserole

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #amish

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