Cabbage Cheddar Casserole Recipe
Cabbage Cheddar Casserole Recipe photo by Taste of Home
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Cabbage Cheddar Casserole Recipe

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The flavors really blend well in this casserole. The crunch of the cornflakes adds to the texture contrast.
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 8-10 servings


  • 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

Nutritional Facts

1 each: 367 calories, 26g fat (13g saturated fat), 57mg cholesterol, 747mg sodium, 25g carbohydrate (5g sugars, 1g fiber), 9g protein.


  1. In a small bowl, toss cornflakes with butter; sprinkle half into a greased 13-in. x 9-in. baking dish. Layer with cabbage, onion, salt and pepper. In a large 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.
Originally published as Cheddar Cabbage Casserole in Country Extra November 2001, p51

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rs24cna User ID: 4059865 111979
Reviewed Dec. 12, 2013

"This was so good! I made it last night and my husband really enjoyed it. If I make it again I will use less butter with the cornflakes. Maybe reduced fat cheese as well."

nleb93334 User ID: 7123602 81389
Reviewed Feb. 5, 2013

"Great way to get children to eat cabbage because it's disguised"

Mexicanchick User ID: 5081916 204545
Reviewed Jan. 4, 2011

"This was great! Wonderful surprise. The entire family asked for more!"

carawil8 User ID: 3330430 97115
Reviewed Aug. 16, 2010

"What a wonderful surprise. I thought this might be good but was very good. Even my husband loved it and he does not like cabbage! Definitely a keeper."

deets25 User ID: 2627824 32203
Reviewed Feb. 6, 2008

"This was wonderful. The fat content was very high but a recipe I will use occasionally. It got rave reviews at church lunch."

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