Cabbage baked in a casserole with a creamy sauce and cheesy ritz cracker topping. This southern cabbage casserole recipe is a perfect one pot side dish for any large get together. Goes great with ham and turkey!
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Yummy Cabbage Casserole
When I told my husband I was making a cabbage casserole, he cringed. He isn’t a fan of cabbage! But I am and I love it cooked all kinds of ways whether it’s smothered with bacon or in a casserole like this recipe! Vegetable casseroles are always a popular dish with a crowd. Especially during the holidays.
Ingredients for Cabbage Casserole
- Head of cabbage
- Cream of Mushroom Soup
- Cheddar Cheese
- Ritz Crackers
- Black Pepper
- Cayenne Pepper
How to Make the Cracker and Cheese Topping
One thing for sure is cheese makes everything better, right. Mix crushed ritz crackers with shredded cheddar cheese for the casserole topping. I like to use mild cheddar cheese for this recipe. However, pepper jack would be a nice change of pace if you like a little extra flavor.
How to Make Creamy Cheesy Cabbage Casserole
This recipe is easy to throw together for a simple vegetable side dish to make any occasion special. Chop the cabbage into 1-inch squares (some people like to shred the cabbage, this works fine, too), add half a stick of melted butter, seasonings, soup, and mayonnaise. The cream of mushroom soup mixed with mayonnaise creates a super smooth, velvety texture. Mix well and pour into a casserole dish. Mix the crushed crackers with the cheese and spread on top of the casserole. Pour remaining melted butter on top of cracker-cheese mixture. The cheesy cracker topping gives it that special final touch. Bake at 350 for 30-40 minutes.
Cabbage casserole with a creamy sauce and cheesy cracker topping. This cabbage casserole recipe is perfect for any large get together and is a great side dish. Goes great with ham and turkey!
- 1 head cabbage, chopped into 1-inch squares See Recipe Note
- 1 stick butter, halved, melted
- 1 onion, finely chopped
- 1 can cream of mushroom soup
- 1/2 cup mayonnaise
- 1/2 tsp pepper
- 1/4 tsp salt
- dash of cayenne, optional
- 1 cup shredded cheddar
- 1 sleeve ritz crackers, crushed
Placed the chopped cabbage (see recipe note) in a large casserole dish. Add the chopped onion, salt and pepper (optional cayenne), and 1/2 stick melted butter. Mix well.
In a bowl, combine the cream of mushroom soup and mayonnaise. Pour over the cabbage.
Mix the crushed crackers and cheese and pour on top of the soup mixture.
Drizzle the remaining 1/2 stick melted butter on top of the cracker and cheese mixture. Bake at 350F for 30-40 minutes or until the cracker topping is crispy browned.
Crispy or crunchy cabbage? Most people like cabbage either crunchy or soft. This recipe is easy and flexible. If you like it crispy and crunchy, then don’t pre-cook the cabbage. If you like it soft and tender, then pre-cook it before putting the casserole together. You can boil the chopped cabbage or pan fry for about 5-8 minutes. Then, proceed with the recipe directions.
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