Cabbage Casserole

Cabbage Casserole

Submitted by Marilyn Stout


  • 1 large head cabbage shredded (about 12 cups)
  • 1 onion chopped
  • 6 Tbsp. butter divided
  • 1 can 10 3/4 oz. cream of mushroom soup
  • 8 oz. American cheese cubed
  • Salt & pepper to taste
  • 1/4 cup dry bread crumbs


  • Cook cabbage in boiling salted water until tender; drain. In a large skillet, saute onion in 5 tablespoons butter until tender. Add soup and mix well. Add cheese; heat and stir until melted. Remove from heat. Stir in cabbage, salt & pepper. Put into an ungreased 2 qt. baking dish. In a small skillet; melt remaining butter. Cook and stir crumbs in butter until browned; sprinkle over casserole. Bake, uncovered at 350 degrees for 20-30 minutes. Yield: 6-8 servings.