Creamy Cabbage Casserole with Cheese
A Creamy Cabbage Casserole with Cheese topping recipe. A oven baked vegetable dish baked with mayonnaise and mushroom soup.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 8 1x
- Category: casserole, vegetables,
- Method: oven baked
Ingredients
Scale
- 1 head of green cabbage (or mix up the red and green cabbage totally optional) grated
- 1 red onion chopped
- 8 Tablespoons (1/2 cup)of butter
- 1 Tablespoon of olive oil
- Salt and pepper to taste
- 1 can (10oz) cream of mushroom soup
- 1/3 cup of mayonnaise
- 1 cup of sharp cheddar cheese grated.
- Dried parsley or dried basil for topping
Instructions
- Preheat Oven to 350 Deg. F (180 Deg. C)
- Grease casserole dish or use spray and cook. (about 2 quarts in size)
- Coarsely grate or chop the cabbage and chop the onion. In a large non stick pan warm up a table spoon of olive oil and add the butter (so butter does not burn) Then add the cabbage and onion and cook for about 10 minutes stirring now and again. (partially cooked) season to taste.
- Place the cabbage in the prepared casserole dish.
- Then in a bowl mix the can of mushroom soup and mayonnaise, then add it to the cabbage and make sure all of the cabbage is thoroughly combined with this mixture. Press evenly in the dish.
- Sprinkle the grated cheddar cheese on top and then some dried parsley or basil.
- Place in the oven and cook for about 30 minutes until the cheese on top has browned a little and has melted.
- Serve warm with main meal.
Notes
The can of mushroom soups can be replaced with cream of chicken soup.
If you do not have a tin or soup then I mixed some packet of mushroom soup powder with some cream to 1 and 1/4 cup full. Works well.
The topping may be mixed with some bread crumbs or crackers and butter.