Brenda Gantt Cabbage Casserole Recipe
This Brenda Gantt Cabbage Casserole is Southern comfort! Creamy cabbage, tender onions, gooey cheese, buttery cracker topping. Simple ingredients, delicious results, copycat perfection!
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Servings: 8
Ingredients
Cabbage Casserole
- 1 medium head green cabbage roughly chopped
- 1 large Vidalia or sweet onion sliced
- 10.5 ounces cream of chicken soup
- 1 cup mayonnaise
- ½ stick butter unsalted, melted
- 2 teaspoons salt
- 1 teaspoon black pepper
Cracker Topping
- ½ cup butter unsalted, melted
- 1 cup cheddar cheese shredded
- 30 Ritz crackers crushed, roughly one sleeve
Instructions
- Preheat oven to 350F.
- Spread rough chopped cabbage in the bottom of a a 9×13 pan.
- Top with sliced onions.
- Sprinkle with salt and pepper.
- Mix the cream of chicken soup, mayo, and melted butter in a separate bowl.
- Spoon and spread over the cabbage and onions.
- Mix topping ingredients together and spread over casserole.
- Bake for 35-45 minutes or until the casserole is bubbly and the topping is golden brown.
- Remove and serve warm.
Notes
- Rinse cabbage first: Dirt can get trapped between the outer leaves.
- Size your dish: Small cabbage in 8x8, medium in 9x9, large in 9x13. Adjust to fit all the veggies.
- Any cabbage works: Green, red, Napa, savoy are all delicious. Each brings a different flavor and texture
- Soup variations: Cream of mushroom, asparagus, or chicken work instead of celery. Cream of cheddar is yummy too!
- Bite sized pieces: Smaller cabbage pieces cook faster and more evenly.
- Make ahead friendly: Assemble without the topping, refrigerate for 24 hours, add the topping before baking.
Nutrition
Serving: 1 | Calories: 531kcal | Carbohydrates: 20g | Protein: 7g | Fat: 48g | Saturated Fat: 18g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1372mg | Potassium: 299mg | Fiber: 4g | Sugar: 7g | Vitamin A: 872IU | Vitamin C: 44mg | Calcium: 185mg | Iron: 2mg
