Description
A comforting and cheesy cabbage casserole featuring sautéed cabbage and onions combined with creamy soup and mayonnaise, topped with a cheesy buttery crust, then baked to golden perfection. This easy-to-make dish serves as a hearty side or a satisfying vegetarian main course.
Ingredients
Scale
Main Ingredients
- 1 small green cabbage, chopped
- 1 medium Vidalia onion, chopped
- 8 tbsp butter
- Salt and pepper, to taste
- 1 can (10 oz) cream of chicken or mushroom soup
- â…“ cup mayonnaise
Topping
- 3 tbsp melted butter
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and lightly grease a 2-quart baking dish to prevent sticking.
- Sauté vegetables: In a large pan over medium heat, melt 8 tablespoons of butter. Add the chopped cabbage and onion, sautéing for 8–10 minutes while stirring frequently until the cabbage softens. Season with salt and pepper to your taste.
- Transfer to baking dish: Once the cabbage and onion are softened, transfer the sautéed mixture evenly into the prepared baking dish.
- Prepare creamy layer: In a separate bowl, mix the cream of chicken (or mushroom) soup with the mayonnaise until well combined. Spread this mixture evenly over the cabbage and onion in the baking dish.
- Make cheesy topping: In a small bowl, combine the 3 tablespoons of melted butter with the shredded sharp cheddar cheese. Sprinkle this mixture evenly over the top of the casserole for a rich, golden crust.
- Bake: Place the casserole in the preheated oven and bake for 30 minutes, or until the top is bubbly and golden brown.
- Cool and serve: Remove from the oven and allow the casserole to cool slightly before serving, letting the flavors set and making it easier to slice.
Notes
- You can substitute cream of chicken soup with cream of mushroom soup for a vegetarian-friendly version.
- Adjust seasoning according to preference, adding garlic powder or herbs like thyme if desired.
- This casserole pairs well with roasted meats or can be enjoyed as a standalone side dish.
- For a lighter version, consider using reduced-fat mayonnaise and cheese.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
