Description
This creamy, cheesy cabbage casserole is the epitome of Southern comfort food. With a buttery sautéed cabbage base, a luscious soup-mayo sauce, and a crunchy Ritz cracker topping, this baked dish turns humble ingredients into a heartwarming meal or side dish for any table.
Ingredients
1 small head green cabbage, coarsely chopped
1 medium Vidalia or sweet onion, chopped
8 tablespoons butter
Salt and black pepper, to taste
1 can (10 ounces) condensed cream of chicken soup (or cream of mushroom or celery)
1/3 cup mayonnaise
3 tablespoons melted butter
1 cup shredded sharp cheddar cheese
1 sleeve Ritz crackers, coarsely crushed (about 30 crackers)
Instructions
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Preheat your oven to 350°F (175°C) and lightly grease a 2-quart casserole dish.
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In a large nonstick skillet, melt 8 tablespoons of butter over medium heat. Add the chopped cabbage and onion and sauté for 8–10 minutes until softened slightly, stirring often. Season with salt and pepper.
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Transfer the cabbage mixture into the prepared casserole dish and spread it out evenly.
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In a small bowl, mix the cream of chicken soup and mayonnaise (do not add water). Spread this mixture over the cabbage in the casserole dish.
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In another bowl, stir together 3 tablespoons of melted butter, shredded cheddar cheese, and crushed Ritz crackers. Sprinkle this mixture evenly over the top of the casserole.
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Bake uncovered for 30 minutes, or until the topping is golden brown and the casserole is bubbling. Let cool slightly before serving.
Notes
This dish can be prepared ahead and refrigerated before baking—just add 5–10 extra minutes to the bake time.
Swap the cream of chicken soup for cream of mushroom for a vegetarian-friendly version.
Vidalia or sweet onions add a mellow flavor, but yellow onions work well in a pinch.
For extra texture, mix some bacon bits into the topping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern