Sunday, January 21, 2007
1 large head cabbage, shredded (about 12 cups)
1 onion chopped
6 tbsp butter, divided
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
8 oz. processed cheese (Velveeta) cubed
Salt and pepper to taste
1/4 cup dry bread crumbs
Cook cabbage in boiling salted water until tender; drain thoroughly. In a large skillet, saute onion in 5 tbsp butter until tender. Add soup and mix well. Add cheese; cook and stir until melted. Remove from the heat. Stir in cabbage, salt and pepper.
Transfer to an ungreased 2-qt baking dish. In a small skillet melt the remaining butter. Cook and stir bread crumbs in butter until lightly browned; sprinkle over casserole. Bake uncovered at 350 for 20-30 min or until heated through. Yield: 6-8 servings.
This recipe is from Taste of Homes Mom's Best Meals 2005 pp. 20-21
I received this book for Christmas from my mom.