Cheesy Cabbage Casserole
A delicious, easy cheesy layered cabbage side dish your whole family will love.
1 medium-sized head of cabbage (about 1 1/2 pounds)
1 (10-ounce) can cream of chicken soup (undiluted)
1 (5-ounce) jar processed Wisconsin cheddar cheese spread
Salt and pepper to taste
1/4 cup bread crumbs
2 tablespoons butter
- Cut cabbage in half, separate leaves and soak in cold water. Slice leaves into strips, removing hard center core. Place in boiling salted water; parboil for 5 minutes. Allow to stand in hot water for several minutes and drain.
- Alternate layers of cabbage, soup, and cheese in greased 1 1/2 casserole dish. If desired, season with salt and pepper (there is salt in the condensed soup and cheese spread, so be careful about adding more).
- Sprinkle with bread crumbs; dot with butter and bake at 350°F (175°C) for 20 to 30 minutes.
Makes 8 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.