Crusty Crunchy Cheddar Cabbage Casserole

“My home state (Wisconsin) lays claim to being the nation's largest producer of cheeses! Here's a recipe featuring two of my favorite foods: cheese and cabbage!”
READY IN:
55mins
SERVES:
10
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

  • 2 12 cups corn flakes, crushed
  • 12 cup butter, melted
  • 4 12 cups shredded cabbage
  • 14 cup chopped onion
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 cup milk
  • 12 cup mayonnaise (no substitutions)
  • 2 cups shredded cheddar cheese

Directions

  1. Preheat oven to 350; grease a 13x9 pan, set aside.
  2. Toss cornflakes & butter; sprinkle half into pan.
  3. Layer cabbage, onion, salt & pepper.
  4. In a medium mixing bowl, combine soup and mayonnaise; spoon over other stuff, sprinkle with cheese and remaining cornflake mixture.
  5. Bake, uncovered for 45-50 minutes (golden brown).

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