Before you stick out your tongue and start saying you don’t like cabbage, let me just say that even if you don’t, I promise this is a casserole that you will love. Someone told me that I needed to watch Cooking With Brenda, a little lady from Alabama. Well, I did today. I’m not much for watching a bunch of videos, but I couldn’t help but watch when she started making several Southern casseroles that just screams, “yes, I belong on the veggie table at every church put luck or family reunion!” Immediately I ran to the kitchen and made it. Then when we had it for dinner, we both knew that this would be at our Easter meal with ham and a pot of green beans, and, at Thanksgiving with turkey and dressing. Trust me on this, it is just delicious! As Ms. Brenda said on her video, just always use what you have in the pantry and you can’t go wrong. (unless you are like some of our family members who don’t have anything that resembles any Campbells cream soups or a stick of butter in the house. But….this casserole will make it worth the trip to the store to get some soup and butter.
I used a 9×9″ baking pan, Brenda used a oblong casserole baking dish. Because there are only two of us, I figured that how much damage can a 9×9 do to Randy’s cholesterol as he goes at 9 am in the morning to get it checked. So here it is folks and you can thank me later.
1 small head of cabbage, cut into pieces, no certain size, just chopped up, not real fine or small. But not too big. Ask the papa bear how to get it just the right size.
1 small Vidalia onion or 2 small onions, chopped
Place the cabbage in the dish, place the chopped onion over the cabbage. Sprinkle with a little salt and pepper.
Stir 1 can of Cream of Chicken ( i only had cream of celery on hand so used that)
1 cup of Mayo
1/4 cup melted butter.
Stir the soup with the mayo and melted butter. Spoon over the onion-cabbage mixture being sure and covering all over.
Using 1 sleave of Ritz crackers, smash the crackers and put in a clean bowl. Pour 1 stick of melted butter over the crackers and stir to combine.
Sprinkle 1 cup of shredded cheddar cheese over the cabbage-onion mixture. Then sprinkle the butter-cracker crumbs over the cheese.
Place in preheated 350 oven for 45 minutes. Remove when casserole is bubbling and cracker crumbs are golden brown. Thank you Ms. Brenda for sharing this awesome easy casserole with us. It is my new favorite veggie.
We have been trying to have more meatless meals these last few months and with dishes like this, it is just amazing how much we do not miss meat.
Had this dish tonight with cornbread dressing, baked sweet potato, black eyed peas. It was a feast fit for anyone who loves Southern Cooking!
Chocolate Castles as wel 