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Cabbage Casserole Exps Ft22 99 St 12 13 1

Cabbage Casserole

TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD: 8 servings.
Even those who don't care for cabbage will enjoy it made this way. The tangy, creamy cabbage casserole goes exceptionally well with pork roast. —Ruby Williams, Bogalusa, Louisiana

Ingredients

  • 1 large head cabbage, shredded (about 12 cups)
  • 6 tablespoons butter, divided
  • 1 medium onion, chopped
  • 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
  • 8 ounces Velveeta, cubed
  • Salt and pepper to taste
  • 1/4 cup dry bread crumbs

Directions

  • 1. Preheat oven to 350°. Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, melt 5 tablespoons butter over medium heat. Add onion; cook and stir until tender, 5-7 minutes. Reduce heat to low. Stir in soup. Add cheese; stir until melted. Remove from the heat. Stir in cabbage, salt and pepper.
  • 2. Transfer to an ungreased 2-qt. baking dish. In a small skillet, melt remaining 1 tablespoon butter over medium heat; add bread crumbs. Cook and stir until lightly browned, 3-4 minutes; sprinkle over casserole.
  • 3. Bake, uncovered, until heated through, 20 to 30 minutes.

Nutrition Facts

1 cup: 259 calories, 18g fat (10g saturated fat), 52mg cholesterol, 756mg sodium, 18g carbohydrate (8g sugars, 5g fiber), 8g protein.

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