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Cabbage Casserole


I used to attend a church that had covered dish dinners quite often. One of the parishioners made a delicious cabbage casserole with corn flake topping. It was unusual, but yummy and became a favorite dish for me to seek out at these dinners. This recipe is not from that sweet lady, but it is pretty close to her recipe and makes for a unique and delicious addition to your next dinner or potluck.


Ingredients: cabbage, cornflakes, butter, onion, cheddar cheese, cream of celery soup, mayonnaise, milk, salt and pepper

Step 1: Preheat oven to 350 F. Grate or chop cabbage, chop onion, and crush corn flakes. (I didn't fully crush the corn flakes as tribute to the person who made this casserole when I tried it, as she didn't crush her corn flakes fully, either. You can fix to your preference.) Step 2: Melt butter. Mix melted butter and cornflakes together, divide and spread half into the bottom of a 9x13 baking dish. Step 3: Spread cabbage and onions over the flakes. Step 4: Mix together cream of celery soup, mayonnaise, salt, pepper, and milk. Pour over cabbage and onions. Step 5: Layer cheese on top of casserole and top with remaining cornflakes. Step 6: Bake at 350 F for 45 minutes or until bubbly.

Cabbage Casserole


Recipe:


4 c. crushed corn flakes (1 small box)

1 stick butter

4 c. grated/chopped cabbage

1 onion, chopped

2 c. grated cheddar cheese

1 can cream of celery soup

1/2 c. mayonnaise

1 c. milk

Salt and pepper, to taste


Preheat oven to 350 F. Grate or chop cabbage, chop onion, and crush corn flakes. Melt butter. Mix melted butter and cornflakes together, divide and spread half into the bottom of a 9x13 baking dish. Spread cabbage and onions over the flakes. Mix together cream of celery soup, mayonnaise, salt, pepper, and milk. Pour over cabbage and onions. Layer cheese on top of casserole and top with remaining cornflakes. Bake at 350 F for 45 minutes or until bubbly.


Source: Trudy Avery, Break Bread with Us by Southside Baptist Church, 2006

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