| 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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