You may also like
Categories:Viewed: 16 - Published at: 9 years ago
Ingredients
- 1 large head cabbage, shredded
- 1 onion, chopped
- 6 Tbsp. oleo, divided
- 1 can mushroom soup
- 8 oz. American cheese, cubed
- salt and pepper to taste
- 1/4 c. dry bread crumbs
Method
- Cook cabbage in boiling, salted water until tender, drain thoroughly.
- In a large skillet, saute onion in 5 tablespoons oleo 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-quart baking dish.
- In a small skillet, melt remaining oleo.
- Cook and stir crumbs in oleo until lightly browned; sprinkle over casserole.
- Bake, uncovered, at 350° for 20 to 30 minutes or until heated through.
