Cabbage Casserole

Name: Cabbage Casserole
Ingredients: 1 large head cabbage, shredded (about 12 cups); 1 onion, chopped; 6 tablespoons butter, divided; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 8 ounces Velveeta, cubed; Salt and pepper to taste; 1/4 cup dry bread crumbs

7 ingredients

3 steps

Ingredients

1 large head cabbage, shredded (about 12 cups)
1 onion, chopped
6 tablespoons butter, divided
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
8 ounces Velveeta, cubed
Salt and pepper to taste
1/4 cup dry 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. Stir in soup. Add cheese; stir until melted. Remove from the heat. Stir in the cabbage, salt and pepper.
2

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.
3

Bake, uncovered, at 350° for 20 to 30 minutes or until heated through.