Cabbage Casserole
Even cabbage haters will love this delicious casserole. The crunchy, cheesy topping is utterly irresistible. One taste and you'll be going back for seconds and thirds. You definitely won't be able to stop eating it.
Equipment
- Oven safe casserole dish.
Ingredients
- 1 small head green cabbage, cored and cut into bite sized pieces
- 1 yellow onion, cut in half and thinly sliced
- 1 tsp Kosher salt
- ½ cup Mayonnaise
- 1 can condensed Cream of Celery soup
- ½ tsp pepper
- 1½ sticks melted butter, divided
- 1 sleeve butter crackers, crushed
- 1 cup cheddar cheese, shredded
Instructions
- Preheat oven to 350℉.
- Chop cabbage into bite sized pieces.
- Cut onion in half and slice thinly.
- Toss together cabbage and onion in a large mixing bowl.
- Transfer cabbage and onion into an oven safe casserole dish.
- Sprinkle with salt.
- Drizzle with ½ stick of melted butter.
- In a a small mixing bowl stir together mayonnaise, cream of celery soup, and pepper.
- Drop soup mixture on top of cabbage and onions. Use the back of a spoon to spread the soup mixture out evenly to the edges of the pan.
- In a large mixing bowl stir together the crushed crackers, (I used Ritz crackers), shredded cheddar cheese and 1 stick melted butter.
- Spread the cheese/cracker mixture out over the cabbage and soup in an even layer.
- Save yourself some oven cleaning time and place the casserole dish on a baking sheet to catch any juices that might bubble up while this cooks.
- Bake for 40-45 minutes or until the topping is a light golden brown and the cabbage filling is heated through and bubbly.
- Allow casserole to rest for a few minutes before serving.