• Cooking Time: 20 min.
  • Servings: 6-8
  • Preparation Time: 15 min.


  • * 1 large head cabbage, shredded (about 12 cups)
  • * 1 onion, chopped
  • * 6 tablespoons butter, divided
  • * 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • * 8 ounces process cheese (Velveeta), cubed
  • * Salt and pepper to taste
  • * 1/4 cup dry bread crumbs


  • Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Stir in soup. Add cheese; stir until melted. Remove from the heat. Stir in the 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 to 30 minutes or until heated through. Yield: 6-8 servings.


Categories: Casserole  Misc. One Dish  Side Dish 

Author Credit: Ruby Williams

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