- 6
Ingredients
- 4 cups shredded cabbage (leftover is fine)
- 1 small onion, sliced
- 1/2 cup sliced mushrooms
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 6 ounces (1/2 bag) wide egg noodles, cooked
- 3 tablespoons olive oil (for sauteeing)
- 3 tablespoons butter, divided
- 1/4 cup plain bread crumbs
- 1/2 sleeve Ritz crackers, crushed
Preparation
Step 1
Preheat oven to 350 degrees F. Lightly grease a 2-quart baking dish.
Heat the olive oil in a large, heavy skillet over medium heat (a wok would be the best choice).
Add the shredded cabbage, onion, salt, garlic powder, pepper and mushrooms. Saute until cabbage is crisp-tender, about 20 minutes. (If you prefer the cabbage softer, add about 2 tablespoons water, cover and cook until desired tenderness is reached.)
Melt 1 tablespoon of the butter. Mix into the cooked noodles. Stir in breadcrumbs.
Add noodles to the cabbage mixture. Mix well.
Melt the remaining 2 tablespoons butter. Add Ritz cracker crumbs and toss until coated.
Turn into a lightly greased 2-quart baking dish. Top with buttered cracker crumbs.
Bake for 25 to 30 minutes, or until crumbs are golden brown.