Cabbage prices are dropping this week all around town, especially at Kroger. In fact, cabbage is typically inexpensive, so this is always a nice money saving dish. Plus, it's meatless, which always saves a bit of money.
I love casseroles, because you can make them up ahead of time, then just put them in the oven to cook before dinner. They are a time saver! Plus, I love cheese, so this is one of my favorite recipes. Remember, to check your pantry to see what you already have on hand!
1 small cabbage
2 small onion (chopped)
6-8 sliced of bacon (diced)
2 tsp olive oil
1 can cream of celery soup
3/4 c milk
1/2 c mayo
peper (to taste)
2 c fresh bread crumbs
3 tbsp melted butter
1 tbsp parsley (chopped)
1 1/2 cup shredded cheese (sharp Cheddar or favorite)
Lightly grease baking dish. Cut cabbage into 4 wedges, then core and cut each wedge to make thin slices. Put cabbage in pan and cover with water. Bring to simmer and keep covered until tender (about 10 minutes). Drain and set aside.
Saute onion and bacon in oil until onion is tender. In a bowl, combine soup, milk, mayo, pepper, onion, bacon, & cabbage. Mix well. In a second bowl combine bread crumbs, melted butter, and parsley. Toss to mix.
Sprinkle bread crumb mixture over the bottom of the baking dish. Ad cabbage mixture and sprinkle with cheese. Add remaining bread crumbs to top, then refrigerate until ready to cook.
Before cooking, preheat oven to 375. Bake casserole for 45 minutes.
Enjoy!
