Description
A comforting and nostalgic Old-Fashioned Cabbage Casserole that features tender sautéed cabbage and onions baked with creamy soup and a crunchy cheesy cracker topping. This easy-to-make casserole is a perfect side dish or light main for family dinners, showcasing classic flavors with a delightful crispy finish.
Ingredients
Scale
Vegetables
- 1 small head green cabbage
- 1 medium Vidalia onion, chopped
Dairy & Condiments
- 8 tablespoons butter (divided)
- 1 (10-ounce) can condensed cream of chicken or cream of mushroom soup
- 1/3 cup mayonnaise
- 1 cup shredded sharp cheddar cheese
Other
- Salt and pepper, to taste
- 1 sleeve Ritz crackers (about 30), coarsely crushed
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350 degrees F and lightly grease a 2-quart casserole dish to prevent sticking and ensure easy cleanup.
- Sauté Cabbage and Onion: Coarsely chop the cabbage. Melt 8 tablespoons of butter in a large nonstick pan over medium heat. Add the chopped cabbage and onion, cooking for 8 to 10 minutes while stirring frequently, until they are partially cooked down and tender. Season with salt and pepper to taste.
- Transfer Cabbage Mixture: Move the sautéed cabbage and onion mixture into the prepared casserole dish evenly.
- Prepare Creamy Topping: In a small bowl, combine the condensed cream of chicken or mushroom soup with the mayonnaise. Spread this mixture evenly over the cabbage layer in the casserole dish.
- Make Cheese and Cracker Topping: In another bowl, mix together the remaining 3 tablespoons of melted butter, shredded sharp cheddar cheese, and the coarsely crushed Ritz crackers. Sprinkle this mixture evenly over the soup layer in the casserole.
- Bake the Casserole: Place the casserole dish in the preheated oven and bake for 30 minutes, or until the topping is browned and crispy, and the casserole is heated through.
Notes
- You can substitute cream of mushroom soup with cream of chicken based on preference or dietary needs.
- Using Vidalia onion adds a mild, sweet flavor but feel free to use any sweet onion.
- For a vegetarian version, use cream of mushroom soup and a butter substitute.
- Allow the casserole to cool slightly before serving to let it set for easier portioning.
