Cabbage Casserole

Name: Cabbage Casserole
Ingredients: 1 large head cabbage, shredded; 1 onion, chopped; 6 Tbsp. butter, divided; 1 (10 3/4 oz.) can condensed cream of mushroom soup; 1/2 soup can of water; 8 oz. process American cheese, cubed; salt and pepper to taste; 1/4 c. crumbled Ritz crackers or bread crumbs

8 ingredients

1 steps

Ingredients

1 large head cabbage, shredded
1 onion, chopped
6 Tbsp. butter, divided
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 soup can of water
8 oz. process American cheese, cubed
salt and pepper to taste
1/4 c. crumbled Ritz crackers or bread crumbs

Directions

1

Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Add soup and water and mix well. Add cheese; heat and stir until melted. Do not boil. Remove from heat. Stir in cabbage, salt and pepper. Transfer to a 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. Yields 6 to 8 servings.