This creamed cabbage casserole is a favorite with velvety cabbage topped with cheese and cracker crumbs. In 30 minutes, you can be enjoying this comfort food casserole.
Simple Dinner or Side Dish
Enjoy this creamed cabbage as a delicious side dish or simple dinner. It uses one head of cabbage. Sometimes I bake this in a 9 X 13, other times, a 9-inch round casserole dish. If the head of cabbage is a bit larger, then it is the cake pan for sure. No matter what size the cabbage ends up being, I use the same amount of other ingredients.
Wondering What to Do with Cabbage if You Have Too Much Cabbage
If you have too much cabbage and are wondering what to do with it. Here are a few recipes that will help you find delicious ways to use it.
Preparing This Cabbage Casserole
Coarsely chop one small head of cabbage. Make sure to remove the center core, which will be tough if left in. I would say in cut the cabbage to approximately 1-inch pieces and there is no need to separate the leaves. This cabbage will shrink and become soft with the cooking process. Today I used green cabbage; however, I have made this with red cabbage too simply fine.
Save time in the oven by partially cooking the cabbage with the sliced sweet on before it goes into the casserole pan.
While the cabbage and onions are cooking, mix the soup and mayonnaise together.
Once the cabbage is done, transfer to a casserole dish and spread the soup mixture over the top.
In another bowl, mix melted butter, shredded cheddar, and a crushed tube of Ritz crackers. I just crush the crackers right in the tube with my hands. Makes for easier cleanup. Sprinkle this mixture on top.
Bake until golden and buttery.
Make Ahead Recipe
Get everything into the casserole dish, cover and refrigerate 1-2 days. This will keep until you are ready to bake. When ready, make sure that it is in and oven-proof container that can go from the refrigerator to the oven. Bake and enjoy. A simple side dish recipe to add to your Holiday Recipe go-to recipes.
I love cooked vegetables, and this is a delicious way to get even the picky eaters to eat their vegetables.
Great Recipe for Freezing
Sometimes, it is nice to have an entire casserole ready to pop in the oven for unexpected guests or when a neighbor and friend is going through a difficult time and you want to bring over some food. This is one of those casseroles.
When I freeze this, I make it in those disposable foil pans. They easily go right from the freezer to the oven without worry. If I pass this dish to a friend, I am not worried about the pan being returned.
When baking this from the frozen state, add an hour onto the cooking time.
Creamed Cabbage Recipe Variations
Rather than layering the soup mixture over the top of the cabbage, you could mix it all together, then add it to the casserole dish. However, I love the crunch topping, so make sure to sprinkle that on top yet.
Add a few cups of cooked chicken or ham diced up and you have an easy full meal.
Swap out the type of crackers for a cheddar cheese cracker and leave out the shredded cheese.
Change the type of cheese used in the recipe for different flavors.
Creamed Cabbage Casserole
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- 1 Small Head Green Cabbage
- 1 Medium Vidalia Onion Chopped
- 8 Tablespoons Butter
- Salt to taste
- Pepper to taste
- 10 Ounces Condensed Cream of chicken or Cream of Mushroom Soup 1-can
- 1/3 cup Mayonnaise
- 3 Tablespoons Butter Melted
- 1 Cup Cheddar Cheese Shredded
- 1 Sleeve Ritz Crackers about 30 crackers coarsely crushed
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a 2-quart casserole dish.
- Melt the butter in a large non-stick pan. While the butter is melting, coarsely chop the cabbage and onion. Add to the melted butter and cook 8-10 minutes covered, stirring occasionally. Season with salt and pepper.
- While the cabbage mixture is cooking, in a small bowl, stir together the soup and mayonnaise.
- In another bowl, mix the melted butter, shredded cheese, and cracker crumbs.
- Transfer the cabbage mixture to a prepared baking dish.
- Top with the soup mixture.
- Then sprinkle on the cheese and cracker crumb mixture.
- Bake uncovered for 30 minutes or until topping is turning a golden brown.