5/5
(1 Votes)
Ingredients
- 4 c. chopped cabbage
- 1 can cream of chicken soup
- 2 c. chopped celery
- 1/4 lb. grated cheddar cheese
Preparation
Step 1
Cook vegetables in salt water until crunchy. Drain. Butter casserole dish. Layer 1/2 of the vegetables, sprinkle with salt and pepper. Layer 1/2 of the vegetables, sprinkle with salt and pepper, 1/2 the soup, 1/2 of the cheese. Repeat with another layer of soup, seasoning and cheese. Top with buttered bread crumbs (french fried onions may be used). Bake at 350 degrees for 45 minutes.
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