 |
Cheddar Cabbage Casserole
|
 |
2-1/2 cups coarsely crushed cornflakes
1/2 cup butter, melted
4-1/2 cups shredded cabbage
1/3 cup chopped onion
1/4 to 1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup milk
1/2 cup mayonnaise
2 cups (8 ounces) shredded cheddar cheese
Toss the cornflakes and butter; sprinkle half into a greased 13-in. x 9-in. baking
dish. Layer with the cabbage, onion, salt and pepper. In a bowl, combine the
soup, milk and mayonnaise until smooth. Spoon over top; sprinkle with cheese and
remaining cornflake mixture. Bake, uncovered, at 350° for 45-50 minutes or
until golden brown.
Yield: 8-10 servings.
|
Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |