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Scalloped Creamy Cabbage Casserole

 Scalloped Creamy Cabbage Casserole
I always read the food section in newspapers and magazines. If I find a recipe that I think my family will like, I test it out. I found this one while traveling some years ago. My family like it and it has become one of our favorites.
6-8 ServingsPrep: 20 min. Bake: 20 min.


  • 5 to 6 cups shredded cabbage
  • 2 medium onions, finely chopped
  • 1 medium green pepper, finely chopped
  • 1/4 cup butter
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 2 cups coarsely crushed sour cream and chive croutons, divided
  • 1 cup milk or half-and-half cream


  • In a large saucepan, cook cabbage in boiling salted water for 4-5
  • minutes or until almost tender; drain. In a smaller saucepan, saute
  • onions and green pepper in butter until tender. Combine cabbage,
  • onion-pepper mixture, cheese and 1-1/2 cups of croutons.
  • Spoon into a 13-in. x 9-in. baking dish. Pour milk or cream overall;
  • do not stir. Sprinkle with remaining croutons. Bake, uncovered, at
  • 350° for 20-25 minutes or until bubbly. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1/2 cup) equals 255 calories, 15 g fat (10 g saturated fat), 49 mg cholesterol, 452 mg sodium, 20 g carbohydrate, 3 g fiber, 10 g protein.