I fully admit, I have no idea who Brenda Gantt is. *shrug* But whoever she is, if this recipe is one of hers or based on hers, I NEED MORE! This casserole recipe was so yummy. I had seconds and leftovers and so did everyone else.
- 1 small head cabbage, chopped
- 1 sweet onion, coarsely chopped
- 1 can (10.5 oz) cream of chicken soup
- 1-1/2 stick (3/4 cup) melted butter, separated
- 1 cup mayonnaise
- salt and pepper to taste
- 1 stalk Ritz crackers, crushed
- 1/2 cup cheddar cheese, shredded
In a medium bowl, mix chicken soup, 1/4 cup melted butter, and mayonnaise together and then spread on top of cabbage and onion. No mixing needed.
In another medium bowl, mix remaining melted butter, crackers, and cheese. Sprinkle on top of ingredients in baking dish.
Bake for 40-45 minutes. Do not remove from the oven until the top looks golden and casserole is bubbly.
NOTE: I used a 10oz bag of shredded cabbage. I'm guessing on the amount of cheese. And also the fact it was cheddar. We had a lot of our cheese on the side and sprinkled it ourselves but I'd guess 1/2-1 cup would be plenty. It tasted just fine without it. The recipe doesn't specify which kind of cheese, but we did cheddar.
Our friend has also made this recipe and added tri tip, bacon, chicken and other meats plus some bell peppers when making it and has said it continues to be yummy.
Serves 8
Prep Time: 20 minutes
Total Time: 1 hour, 5 minutes
Recipe from SeasoningIdeas.com
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