458 - Cabbage Casserole
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 2. Published here with her permission.
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458 - Cabbage Casserole
(by Pat Klase - friend)
1 large head cabbage (shredded--approximately 12 cups)
1 medium chopped onion
6 TBSP butter or margarine
1 - 14.75oz. can Campbell's mushroom soup (undiluted)
8oz. cubed American cheese
1 tsp. salt
1/2 tsp. pepper
3/4 cup dry bread crumbs
In a saucepan, add the cabbage, cover cabbage with water, and add 1 tsp. salt. Bring to a boil and cook until tender. Drain the cabbage. In a large skillet, sauté the chopped onion and 3 TBSP butter/margarine until onion is tender. Add the mushroom soup to the chopped onion--stir until mixed well. Add the cubed American cheese to the soup and cook everything on low heat--stir and cook until cheese is melted. Remove from heat and stir in the cabbage with the soup. Add 1/2 tsp. pepper and stir. In a 2 qt. greased baking dish, pour entire mixture into the baking dish. Melt the remaining 3 TBSP butter in the microwave. Put the bread crumbs and melted butter in a skillet--cook until lightly browned. Spread the bread crumbs on top of the cabbage mixture in the baking dish. Bake uncovered at 350 degrees for 20-30 minutes or until heated through.
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