Taste of Home
Cheddar Cabbage Casserole
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 12 servings.
Even those who don't generally care for cooked cabbage seem to like it this way.—Mildred Fowler, Thomaston, Georgia
Ingredients
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1 large head cabbage, shredded
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10 tablespoons butter, softened, divided
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1/4 cup all-purpose flour
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1/2 teaspoon salt
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1/8 teaspoon pepper
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4 cups whole milk
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2 cups shredded cheddar cheese
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1 cup soft bread crumbs
Directions
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1.
In a large kettle or Dutch oven, cook cabbage in boiling salted water for 2-3 minutes or until crisp-tender; drain well. Add 2 tablespoons butter; set aside.
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2.
In a small saucepan, melt 6 tablespoons butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
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3.
In a greased 3-qt. or 13x9-in. baking dish, place half of the cabbage. Pour half of the sauce over cabbage. Repeat layers. Sprinkle with cheese. Melt remaining butter; toss with bread crumbs. Sprinkle over cheese. Bake, uncovered, at 350° for 18-22 minutes or until cheese is melted.
Nutrition Facts
1 cup: 246 calories, 18g fat (12g saturated fat), 57mg cholesterol, 387mg sodium, 14g carbohydrate (7g sugars, 3g fiber), 9g protein.
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