Cabbage Casserole
- 1 Large head cabbage; shredded
- 1 Onion; chopped
- 6 tb Margarine; divided
- 1 cn Cream of mushroom soup;
- -undiluted
- 8 oz Processed American cheese;
- -cubed
- Salt and pepper; to taste
- 1/4 c Dry bread crumbs
Cook cabbage in boiling salted water until tender. Drain well. In a large
skillet, saute onion in 5 T. 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 F. for
20-30 minutes. or until heated through.
Recipe By : Taste of Home Magazine/bobbi744@sojourn.com
Posted to MC-Recipe Digest V1 #232
Date: Tue, 01 Oct 1996 14:01:19 -0400
From: Robertal Banghart
skillet, saute onion in 5 T. 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 F. for
20-30 minutes. or until heated through.
Recipe By : Taste of Home Magazine/bobbi744@sojourn.com
Posted to MC-Recipe Digest V1 #232
Date: Tue, 01 Oct 1996 14:01:19 -0400
From: Robertal Banghart
