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A deliciously easy cheesy
layered cabbage side dish the whole family -- and guests -- will
love.
Cheesy
Cabbage Casserole
- 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.
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