Cabbage Casserole #4
- 1 lg Head cabbage; shredded
- -(about 12 cups)
- 1 Onion; chopped
- 6 tb Butter or margarine divided
- 1 cn (10.75-oz) condensed cream
- -of mushroom soup; undilated
- 8 oz Process American cheese;
- -cubed
- Salt & pepper to taste
- 1/4 c Dry bread crumbs
From: Pam and KerryAnn Cobb
Date: Mon, 15 Jul 1996 14:40:30 -0500
Cook cabbage in boiling salted water until tender; drain throughly. In a
large skillet, saute onion in 5 tablspoons butter until tender. Add soup
and mix well. Add cheese; heat and stir until melted. Remove from heat.
Stir in cabbage, salt and pepper. 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. Bake, uncovered, at
350 for 20-30 minutes or until heated through. 6-8 servings.
priss@amaranth.com
EAT-L Digest 14 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
Date: Mon, 15 Jul 1996 14:40:30 -0500
Cook cabbage in boiling salted water until tender; drain throughly. In a
large skillet, saute onion in 5 tablspoons butter until tender. Add soup
and mix well. Add cheese; heat and stir until melted. Remove from heat.
Stir in cabbage, salt and pepper. 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. Bake, uncovered, at
350 for 20-30 minutes or until heated through. 6-8 servings.
priss@amaranth.com
EAT-L Digest 14 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
