Ingredients for Crusty Crunchy Cheddar Cabbage Casserole
- 4 cups crushed cornflakes
- 1/4 cup butter
- 1 medium head cabbage, thinly sliced
- 1 medium onion, thinly sliced
- salt, to taste
- fresh ground black pepper, to taste
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- Milk
- 1/2 cup mayonnaise
- 2 cups shredded cheddar cheese
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How to Make Crusty Crunchy Cheddar Cabbage Casserole
- Preheat oven to 350°F (175°C).
- Grease a 13x9 inch baking pan and set aside.
- In a medium bowl, melt 1/4 cup butter. Add 4 cups crushed cornflakes and toss to coat evenly.
- Sprinkle half of the cornflake mixture into the prepared baking pan.
- Layer 1 medium onion (thinly sliced) over the cornflakes. Next, layer 1 medium head of cabbage (thinly sliced), season generously with salt and pepper.
- In a separate medium bowl, combine 1 (10.75 ounce) can condensed cream of mushroom soup and 1/2 cup mayonnaise. Mix well.
- Spoon the soup mixture evenly over the cabbage layer. Sprinkle 2 cups shredded cheddar cheese over the soup mixture. Top with the remaining cornflake mixture.
- Bake, uncovered, for 45-50 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
13g
Fat
60g
Carbs
4g
