Disclosure: Some of the links in the post below are "affiliate links."
A local church served lunch at an auction I used to attend regularly. And there are some mighty good cooks at that church! Mighty good! I was at the auction once when they served this cabbage casserole. It was so good I told them I wanted the recipe, and what-da-ya-know, they were expecting people to ask for it and already had some printed up! I’ve been asked for the recipe at every function I’ve taken it to. Yes, it’s that good.
It’s really simple to make. The hardest part is cutting up the cabbage. You can cut it or shred it or slice it or chop it. Makes no difference. Whichever is easiest for you.
I’m no food stylist. It doesn’t look especially yummy in the picture. I apologize for that.
Recipe for Cabbage Casserole
1 Head of cabbage, chopped
1 Onion finely chopped
1 Can Cream of Mushroom Soup
1 Cup of mayonnaise (regular or light or combination)
1 Sleeve of Ritz Crackers (crushed)
1 Stick of butter or margarine (melted)
Spray an 11″ x 13″ pan with non stick spray. Put all the cabbage in the pan.
Melt a bit of butter and saute the onion in it. (A note here: A whole onion isn’t necessary. Use as much or as little as you want.) Mix this with the soup and mayonnaise and spread it over the cabbage.
Top with the cracker crumbs and drizzle the rest of the melted butter over the top. (I like to use the whole stick of butter here and saute the onion in butter from another stick.)
Bake uncovered at 350° for 40 minutes.
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