Baked Cabbage and Cheese Casserole
Serving Size / Yield
- 1 Onion, chopped
- 1 head Cabbage, chopped
- 1 can Cream of Mushroom Soup, 10.75 Oz
- 2 1/2 cups Shredded Cheddar Cheese
Saute onion in oil in a small skillet.
Boil cabbage in a large pot with a little water for 25 minutes or until cabbage has softened.
Drain water and add in onions and cream of mushroom soup. Do not dilute the mushroom soup.
Preheat oven to 375 degrees.
Grease an 8x11 baking dish with oil.
Pour in mixture and top with cheese.
Bake for 25 minutes or until cheese starts to brown.