| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | Cabbage, Casseroles | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <bobbi744@sojourn.com>
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