Old Fashioned Cabbage Casserole With Crunchy Topping
VIDEO
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INGREDIENTS
For Casserole
- 1 ½ pound head green cabbage, 1 small head of cabbage, core removed
- 1 medium onion, finely diced
- 8 tablespoons butter
- Kosher salt, to taste
- Black pepper, to taste
- 1 10-ounce can condensed cream of chicken or cream of mushroom soup
- ⅓ cup mayonnaise
For Topping
- 3 tablespoons melted butter
- 1 cup shredded cheddar cheese
- 30 Ritz crackers, coarsely crushed
INSTRUCTIONS
- Prep. Preheat the oven to 350 degrees Fahrenheit and lightly grease a 2-quart casserole dish.
- Saute cabbage. Chop the cabbage into coarse pieces. In a large nonstick pan, melt the butter.
- Add onion. Add the cabbage and onion, cooking for 8 to 10 minutes while stirring frequently, until it starts to cook down. At the end of cooking, season the mixture with salt and pepper according to your taste.
- Transfer the cooked cabbage mixture into the prepared baking dish. Set aside.
- Make the creamy sauce. Combine the mushroom soup and mayonnaise in a small bowl, stirring well. Spread this mixture evenly over the cabbage.
- Mix the topping ingredients. In another bowl, mix the melted butter, cheese, and cracker crumbs. Sprinkle this mixture over the casserole.
- Bake in the oven. Bake for 30 minutes or until the topping turns golden brown. Let cool a bit and enjoy!
NOTES
- Mushroom Soup recipe.
- To Store. The ideal storage container for cabbage casserole is an airtight or any sealed glass or plastic container. When stored in this manner, the cabbage casserole can remain fresh in the refrigerator for up to 2-3 days. If you have leftover cabbage check out these storage tips.
- To Freeze. When stored in a freezer-safe, airtight container, it can last for approximately 2-3 months in the freezer. When you're prepared to enjoy it, thaw the casserole in the refrigerator overnight, then reheat it in the oven (preferably covered in foil) until it's thoroughly warmed.
- Make Ahead. If preparing in advance, it's best to keep the different components of the casserole separate. Precook the cabbage and combine the casserole ingredients following the recipe, excluding the cracker topping. Once assembled, cover tightly and refrigerate for up to 2-3 days or freeze for up to 2-3 months.
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- When you're ready to bake, bring the dish to room temperature. If it is frozen, allow it to thaw in the refrigerator overnight. Add the cracker topping just before baking, then follow the baking instructions provided in the recipe.
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ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 341kcalCarbohydrates: 14gProtein: 6gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 59mgSodium: 391mgPotassium: 196mgFiber: 3gSugar: 4gVitamin A: 712IUVitamin C: 32mgCalcium: 160mgIron: 1mg
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