As parents it’s our goal to get as many veggies into the kids as possible. While hopefully getting them to actually like the many flavors and textures.
This recipe does some serious hiding of the veggie if you have a picky eater. But who can resist cream of mushroom soup and cheese? Not many lol You could also substitute cauliflower or broccoli in this recipe easily.
Kid Krazy Cabbage Casserole
Prep time
Cook time
Total time
Author: Val
Recipe type: Sidedish
Serves: 6-8
Ingredients
- 1 large head cabbage, shredded (about 12 cups)
- 1 onion, chopped
- 6 Tbsp butter, divided
- 1 can (10 oz size) cream of mushroom soup, undiluted
- 8 ounces process cheese (American style, or Velveeta), cubed
- salt and pepper to taste
- ¼ cup dry bread crumbs
Instructions
- Preheat oven to 350 degrees.
- Put cabbage in a large pot and fill about ¼ full with fresh water; put over medium high heat and bring to a boil, cooking until cabbage is just tender, then drain thoroughly.
- In a large skillet, add 5 tablespoons of the butter and the onions; cook over medium heat until onions are soft, then stir in the soup, add the cheese and stir until the cheese melts; remove from heat.
- Add the cooked cabbage, salt, and pepper, tossing to combine.
- Turn out into a large casserole dish.
- In a small pot or skillet, melt the remaining 1 tablespoon butter and stir in the bread crumbs; sprinkle this mixture over the cabbage in casserole.
- Bake, uncovered, in preheated oven at 350 degrees for 25 to 35 minutes or until top gets browned and casserole is hot all the way through.
Notes
This makes about 6 to 8 servings as a side dish.
Photo credit: LaGrande Farmers’ Market
