Cheesy Cabbage Casserole
Servings 12 servings
Calories 260kcal
Ingredients
- 2-3 Tbsp olive oil
- 1 medium head green cabbage (about 3-4 lbs) cored and chopped
- 1 medium onion diced
- 4 cloves garlic minced
- 1 10 3/4 oz can cream of celery soup
- 1 cup half and half or whole milk
- 1/2 cup butter melted
- 1 1/2 tsp garlic salt adjust to taste
- 1 tsp lemon pepper or black pepper
- 1/4 tsp dried thyme or Italian seasoning
- 3 cups shredded colby jack cheese or sharp cheddar cheese divided use
- 1/4 cup grated Parmesan cheese
- Topping:
- 1 1/2 cup crushed Ritz crackers
- 2 Tbsp butter melted
- fresh parsley for garnishing optional
Instructions
- Preheat oven to 350°F. Spray a 13x9-inch casserole dish with nonstick cooking spray.
- In a large skillet, heat olive oil over medium-high heat. Add cabbage and onion, lower heat to medium. Cook for 15 minutes partially covered with a lid just until fork tender, stirring occasionally. Uncover, add minced garlic cooking for 1-2 minutes or until fragrant. Remove from heat add to a large mixing bowl.
- Meanwhile, in a separate mixing bowl whisk together soup, half and half and melted butter. Add salt, pepper and thyme. Stir to combine.
- To the cabbage add 2 cups shredded cheese, Parmesan cheese and soup mixture. Mix well, then pour cabbage mixture into prepared baking dish. Top with reserved 1 cup shredded cheese.
- Toss Ritz cracker crumbs with 2 Tbsp butter in a small bowl. Sprinkle on top.
- Bake for 40-45 minutes or until bubbly and cabbage is tender when pierced with a knife.
- Let stand on counter for 5 minutes, then serve.
Nutrition
Serving: 1serving | Calories: 260kcal | Carbohydrates: 3g | Protein: 9g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 591mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 669IU | Vitamin C: 1mg | Calcium: 256mg | Iron: 1mg