Ingredients
-
2 1/2
-
1/2
-
4 1/2
-
1/4
-
1/2
-
1/4
-
1
-
1
-
1/2
-
2
-
-
-
-
-
Directions
Crusty Crunchy Cheddar Cabbage Casserole, My home state (Wisconsin) lays claim to being the nation’s largest producer of cheeses! Here’s a recipe featuring two of my favorite foods: cheese and cabbage!, I didn’t have cream of mushroom soup, so I made a roux and went from there I also added some cooked ground beef to make the meat eaters happy & lastly, used plain crushed Ritz crackers in place of the corn flakes (which I also didn’t have) So, as you can see, I made several substitutions because I didn’t have things on hand but wanted to use the head of cabbage I had picked up, so I’m not going to rate it, but say that it was a very nice comfort food dish for this autumn weather Thanks for sharing!, I didn’t have cream of mushroom soup, so I made a roux and went from there I also added some cooked ground beef to make the meat eaters happy and lastly, used plain crushed Ritz crackers in place of the corn flakes (which I also didn’t have) So, as you can see, I made several substitutions because I didn’t have things on hand but wanted to use the head of cabbage I had picked up, so I’m not going to rate it, but say that it was a very nice comfort food dish for this autumn weather Thanks for sharing!
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Steps
|
1
Done
|
Preheat Oven to 350; Grease a 13x9 Pan, Set Aside. |
|
2
Done
|
Toss Cornflakes & Butter; Sprinkle Half Into Pan. |
|
3
Done
|
Layer Cabbage, Onion, Salt & Pepper. |
|
4
Done
|
in a Medium Mixing Bowl, Combine Soup and Mayonnaise; Spoon Over Other Stuff, Sprinkle With Cheese and Remaining Cornflake Mixture. |
|
5
Done
|
Bake, Uncovered For 45-50 Minutes (golden Brown). |
