Cabbage Casserole

By ghinman

Jeanne

Ingredients

• 1 head, cabbage shredded, about 12 cups
• 1 onion, chopped
• 6 Tbs. butter
• 1 can (10 3/4 oz.) condensed Cream of Mushroom soup, undiluted
• 8 oz., process American cheese, cubed (Velveta)
• 1/4 cup, dry bread crumbs
• salt and pepper to taste

Preparation

Step 1

Cook cabbage in salted, boilingg water until tender, drain thoroughly. In lg. skillet, saute the onion in 5 Tbs. butter until tender. Add soup, mix well. Add cheese, heat and stir until melted. Stir in cabbage, salt and pepper. Transfer to an ungreased 2 qt. baking dish. In a small skillet, melt the butter. Cook and stir crumbs in butter until lightly browned, sprinkle over. Bake uncovered at 350 degrees for 20-30 min.