Cabbage Casserole

Cabbage Casserole

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Maggie Heden


Serious comfort food that's great for any bring-a-dish-to-pass event


★★★★★ 1 vote

30 Min


  • 1
    large head of cabbage, shredded
  • 1
    onion, chopped
  • 6 Tbsp
  • 1 can(s)
    cream of mushroom soup
  • 8 oz
    velveeta cheese, cubed
  • 1/4 c
    dry bread crumbs
  • ·
    salt and pepper, to taste

How to Make Cabbage Casserole


  1. Cook cabbage in boiling water until tender-crisp; drain thoroughly. Preheat oven to 350 degrees.
  2. In a large skillet, saute onion in 5 TBS butter until soft. Stir in soup. Add cheese, stirring until melted and smooth. Remove from heat. Stir in cabbage and salt and pepper.
  3. Transfer mixture to an ungreased 2 quart baking dish. In a small skillet, melt remaining butter. Stir in breadcrumbs, then sprinkle over casserole. Bake uncovered for 20-30 minutes until bubbly.

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