Cabbage Artichoke Casserole

Name: Cabbage Artichoke Casserole
Ingredients: 1 whole Small Head Cabbage, Chopped; 2 whole Large Onions, Chopped; 1 Tablespoon Salt; 1 can 13.75 Oz Can, Quartered Artichoke Hearts, Undrained; 1/4 cups Apple Cider Vinegar; 1 can (10.75 Oz. Can) Condensed Cream Of Asparagus Soup; 4 Tablespoons Melted Margarine; 2 cups Finely Shredded Sharp Cheddar; 1 whole Sleeve Of Ritz Crackers, Crushed (From A 15 Oz. Size Box)

9 ingredients

1 steps

Ingredients

1 whole Small Head Cabbage, Chopped
2 whole Large Onions, Chopped
1 Tablespoon Salt
1 can 13.75 Oz Can, Quartered Artichoke Hearts, Undrained
1/4 cups Apple Cider Vinegar
1 can (10.75 Oz. Can) Condensed Cream Of Asparagus Soup
4 Tablespoons Melted Margarine
2 cups Finely Shredded Sharp Cheddar
1 whole Sleeve Of Ritz Crackers, Crushed (From A 15 Oz. Size Box)

Directions

1

Preheat oven to 350 F. Mix cabbage, onion and salt together in a large bowl. Add the canned artichokes, peeling the layers of artichokes apart as you add them. Add vinegar, soup and melted margarine and mix well. Put this into a well-greased 9x13 dish. Top with the shredded cheese. Top the cheese with the crushed crackers. Cover with foil and bake at 350 F for 60 minutes. Remove foil and bake for 10 more minutes.