Shelly's Recipe

CABBAGE CASSEROLE II

Category: Cabbage

1 large heat cabbage, shredded (about 12 cups), cooked until tender, drained
1 onion chopped
6 tbsp butter, divided
1 can cream of mushroom soup, undiluted
8 oz processed American cheese, cubed or 1 cup shredded cheddar cheese
8 slices bacon, cooked and crumbled
Salt and pepper, to taste
1/4 cup dry bread crumbs

Saute onion in 5 tbsp butter until tender. Add soup and mix well. Add cheese; heat and stir until melted. Remove from heat and stir in cabbage, salt and pepper. Transfer to an ungreased 2-quart baking dish.

In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned, sprinkle over casserole. Bake at 350 for 30 minutes or until heated through.