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Cabbage Casserole

Total Time

Prep: 15 min. Bake: 20 min.

Makes

8 servings

Even those who don't care for cabbage will enjoy it make this way. This tangy, creamy, comforting side dish 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. 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), 43mg cholesterol, 749mg sodium, 18g carbohydrate (8g sugars, 4g fiber), 9g protein.

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