| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | Casserole | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
From: Pam and KerryAnn Cobb <priss@AMARANTH.COM> 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.
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