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Cabbage Casserole PDF Print E-mail
(2 votes, average 4.50 out of 5)
Friday, 09 September 2011 00:00

Printable Recipe

1 large head cabbage, shredded
1 medium onion, chopped
1¼ cups milk
2 tablespoons cornstarch
4 tablespoons butter, divided
1 teaspoon chicken bouillon
1 teaspoon salt
½ teaspoon pepper
8 ounces American cheese (or Velveeta)
½ cup crushed crisp rice cereal (I used Rice Chex)

    Preheat oven to 350°F.
    Cook cabbage and onion in a large pot of boiling water until tender.  Drain thoroughly and return cabbage and onions to pan.  Set aside.
    Combine milk and cornstarch in a medium saucepan.  Stir until cornstarch is dissolved and mixture is smooth.  Add 2 tablespoons butter, bouillon, salt and pepper to pan.  Cook mixture over medium heat, stirring frequently until thickened.  Add cheese.  Continue cooking and stirring frequently until cheese is melted.  Remove from heat.  Add cheese sauce to pan with cabbage.  Stir to combine.
    Transfer mixture to a lightly greased 2 quart casserole dish.  
    Melt remaining 2 tablespoons butter and combine with crushed cereal.  Sprinkle on top of cabbage.
    Bake, uncovered for 20-30 minutes or until heated through.

Serves 6-8.

Based on a recipe from Taste of Home.


This recipe linked to

Coupon Cookin'

Diary of a Stay at Home Mom

Frugal Follies

Miz Helen's Country Cottage

Ekat's Kitchen

Mangoes and Chutney

Simply Sweet Home

Amy's Finer Things

Designs by Gollum

My Sweet and Savory

 







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