1 head cabbage, shredded
1 onion, chopped
6 tablespoons butter
1 (10 3/4 ounce) can cream of mushroom soup
1 cup Velveeta or shredded cheddar cheese
Salt and pepper to taste
1/4 cup bread crumbs or your favorite casserole topping
Boil cabbage in salt water until tender; drain and set aside.
Sauté onion in 5 tablespoons butter until clear. Add soup, then cheese until it melts. Stir in cabbage, salt and pepper.
Pour into a 10 x 6 inch baking dish.
Melt remaining butter and crumbs and cook until lightly brown. Sprinkle over cabbage.
Bake at 350 degrees F for 20 to 30 minutes.
Makes 8 servings.
Vegetable Casserole Recipes