Ingredients
Method
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a large bowl, combine the cabbage, Cheddar cheese, onion, condensed soup, and melted butter until well mixed; the mixture will be dry. Place it into a large baking dish and spread the vegetables evenly. Top with bread crumbs and cover the dish with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove the foil and continue baking until bubbly and lightly browned, about 15 minutes more.
Nutrition
Notes
Ingredient Swap: I often use cream of mushroom soup instead of celery when that's what I have in my pantry, and it works just as well for a heartier flavor.
Storage Tip: This casserole keeps beautifully in the fridge for up to four days.
I reheat individual portions in the microwave for a quick, comforting lunch.
Make-
Ahead Advice: You can chop the cabbage and onion a day ahead.
I store them together in a sealed container in the fridge to make assembly a breeze before dinner.
Common Mistake: Don't skip the step of covering with foil for the first 45 minutes.
I learned the hard way that the breadcrumbs burn and the cabbage doesn't steam properly without it.
Serving Suggestion: I love to serve this with a simple roasted chicken or pork chops.
The creamy, cheesy casserole is a perfect side for any simple protein.
Equipment Note: Any 9x13 inch baking dish works great here.
I've even used a deep ceramic casserole dish when my glass one was dirty, and the results were identical.