Ingredients:
1 heads of cabbage ( thinly sliced, about 12 cups)
6 tablespoons butter, divided
1 large onions, chopped
1 (10 ounce) cans cream of mushroom soup ( undiluted)
8 ounces American cheese ( cubed)
1/4 cup milk
1/4 cup breadcrumbs
salt & pepper, to taste
Directions:
Place cabbage in saucepan with one-inch of water.
Bring to a boil.
Reduce heat.
Cover and simmer 3-5 minutes, or till crisp tender.
Drain and set aside, the cabbage.
In a large skillet, melt 5 tablespoons of butter.
Saute onions until tender.
Add the soup, undiluted, and mix well.
Add the cheese, heating and stirring until melted.
Remove from the heat and stir in cabbage.
Add salt and pepper.
Transfer to ungreased 2 quart Casserole Dish.
In a small skillet, melt remaining tablespoon of butter.
Add Bread crumbs, cook till lightly browned.
Put crumbs on top of casserole ingredients.
Bake uncovered at 350F for 20-30 minutes.
Servings: 8
Time preparation: 20 min.
Time total: 50 min.