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Cabbage and Cheese Casserole

1 medium-sized firm head green cabbage
1 (10 3/4 oz.) can cream of chicken soup, undiluted
2 Tbsp. margarine
1 (8 oz.) Cheez Whiz or 5 oz. processed cheese spread
1/4 c. soft bread crumbs
pepper to taste

Break cabbage leaves and place in cold water 5 to 10 minutes. Drain off water. Cut cabbage into 1/2-inch strips or chop. Remove hard core of cabbage. Place cabbage in boiling water. Cover and return to a boil; cook 5 minutes. Drain well.

Place half of the cabbage in greased 1 1/2 quart casserole. Spread with half the soup and half of cheese. Sprinkle lightly with pepper. Repeat layers of cabbage, soup andvcheese. Top with bread crumbs and dot with butter. Bake at 350 degrees for 25 to 30 minutes until cabbage is done.
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http://www.nancyskitchen.com

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