Name: Cabbage Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 8
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cabbage Casserole

1. 1 large head cabbage, shredded (about 12 cups) -

2. 6 tablespoons butter, divided -

3. 1 medium onion, chopped -

4. 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted -

5. 8 ounces Velveeta, cubed -

6. Salt and pepper to taste -

7. 1/4 cup dry bread crumbs -

How to cook deliciously - Cabbage Casserole

1. Stage

Preheat the oven to 350°F. Bring a large pot of water to a boil, then add the shredded cabbage and boil for a few minutes until tender. Drain the cabbage thoroughly. In a large skillet, melt 5 tablespoons butter over medium heat. Add the chopped onions, and continue to stir until they're tender and translucent, five to seven minutes. Reduce the heat to low and stir in the condensed soup and the cheese until cheese is melted. Remove from the heat, add in the cabbage, salt and pepper, and stir well until everything is thoroughly combined. Transfer the ingredients to an ungreased 2-quart baking dish.

2. Stage

In a small skillet, melt the remaining 1 tablespoon butter over medium heat, then add the bread crumbs to the pan. Toast the bread crumbs, stirring frequently, for three to four minutes until they're lightly browned. Sprinkle over the casserole.

3. Stage

Bake the casserole, uncovered, for 20 to 30 minutes, until the casserole is heated through and bubbling around the edges.