- 1 large head cabbage, shredded (about 12 cups)
- 1 onion, chopped
- 6 tablespoons butter or margarine, divided
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 8 ounces process American cheese, cubed
- Salt and pepper to taste
- 1/4 cup dry bread crumbs
- Cook cabbage in boiling salted water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Add soup and mix well. Add cheese; heat and stir until melted. Remove from the heat. Stir in cabbage, salt and pepper. Transfer to an ungreased 2-qt. baking dish. In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole. Bake, uncovered, at 350° for 20 to 30 minutes or until heated through. Yield: 6-8 servings.
Reviews forCabbage Casserole
"This recipe is a home run! Absolutely delicious. Instead of boiling the cabbage, I just sauteed it along with the butter and onion until it was tender and then added the rest of the ingredients, put in a baking dish and baked as indicated. We loved it and will definitely make again. I think you could use this with different vegetables too.....like broccoli or spinach. Scrumptious!Volunteer Field Editor"
"YUMMY! I'd used 1/2 a large head of shredded cabbage and cooked several celery ribs with the cabbage until tender as a tip was given for keeping cabbage odor to a minimum! I'd used the onion, the cooked celery, a can of cream of chicken and mushroom soup and I used 2 cups of shredded 4-cheese Pizza blend, 1 tsp. salt and 1/4 tsp. ground pepper to taste. I'd used 1/3 cup Italian bread crumbs. I bakedat a lower oven temperature: 325o F. for 30 minutes and I'd just melted the Tbsp. butter and stirred in the bread crumbs, sprinkled over cabbage mixture before baking. I sampled casserole after it was baked and I LOVED the taste! delowenstein"
"Made this for supper tonite & it is really good. I did make a few changes. I chopped up some celery in with the onion, used shredded cheddar cheese & about 2oz. of cream cheese. I only had a medium head of cabbage and a large head would have been better, but taste was great!"
"This is great - even those who think they don't like cabbage will eat this. Made it as a side dish for Thanksgiving and everyone loved it. It is now a regular on the table. It would also be good with bacon or ham in it."
"I made this recipe years ago, and also used sharp cheddar instead of the Velveeta. I remember feeling a little self conscious because it seems it was kind of stinky because of the cabbage (the way cabbage can be)...especially when opening the refrigerator (where the leftovers were) the next day. However, no one seemed to mind, because everyone, even my young children absolutely loved it. I just still laugh about my fear of stinkiness. I shall go forth and fear no more. I'm going to make this for Christmas this year! Glad I found the recipe again. Yummy! A cabbage lovers delight."
"This was so cheesy and sooo good. I found this recipe back in the 90's and I make it on holidays so I can keep it special!"
"Way too cheesy!! I could not even tell that there was cabbage in the dish. That could be considered good if you don't like cabbage, but I do. Will try again and cut the cheese in half."
"Very tasty and easy to make...I am not overly fond of cooked cabbage, but I liked this."
"Very yummy and it fooled at least half the kid into eating cabbage."
"It's still a good side dish if you eliminate the butter from the bread crumbs and use 4 oz of shredded sharp cheddar."