Friday, March 11, 2011

Cooking: Cabbage Casserole

1 head cabbage, chopped
1 onion, chopped
3-4 cloves garlic
2-3 cups shredded cheddar cheese
2-3 cups corn flakes, crushed
1 stick butter
salt & pepper, to taste
1 cup mayo
1 recipe Cream of Celery Soup (or 2 cans Campbells + 1 cup milk)

In a bowl, combine Cream of Celery soup, mayo, and garlic. Add salt & pepper to-taste.

Melt butter. Combine with crushed corn flakes.

In a greased 9"x13" pan, add:
1/2 the corn flake mixture
cabbage & onion
spoon soup & may mixture over the top
remaining corn flake mixture

Bake at 350° for 45 minutes.

1 comment:

  1. Sounds so yum! Easily made as gluten free. Will try soon... then again, and again. Ha-ha! YUM!