Easy Cabbage Casserole Recipe


1 small head of cabbage shredded
2 cups shredded Cheddar cheese I like sharp, but feel free to use your favorite
1 large onion thinly sliced
1 10.75 oz can condensed cream of celery soup (trust me, it adds great flavor)
2 tablespoons melted butter
1 ½ cups Italian-seasoned bread crumbs gives it a lovely crunch


First, preheat your oven to 350°F (175°C). We want it nice and toasty for our dish.
In a large bowl, combine the shredded cabbage, Cheddar cheese, sliced onion, cream of celery soup, and melted butter. Don’t worry if the mixture seems a bit dry; it’ll all come together in the oven.
Transfer the mixture to a large baking dish, spreading the veggies evenly. Now, let’s add some crunch by sprinkling those Italian-seasoned breadcrumbs on top.
Cover your baking dish with aluminum foil to keep everything moist and flavorful.
Pop it in the preheated oven and bake for 45 minutes. Then, carefully remove the foil and continue baking for about 15 more minutes, or until it’s bubbly and lightly browned on top.