Sunday, January 10, 2010

Cabbage Casserole

I stayed at home with Aaron today from Church and decided to make a casserole using a left over cabbage we had in the fridge. I found this recipe on and had to do some modifications because I did not have corn flakes. (Unfortunately I didn't get a picture until I had dished it and it had been eaten again. Everyone liked it so well, and it was so full of veggies that I had Brandon add it to the blog.)

The original recipe:


  • 2 1/2 cups coarsley crushed cornflakes
  • 1/2 cup butter or margarine, melted
  • 4 1/2 cups shredded cabbage
  • 1/3 cup chopped onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (10.75 ounce) can condensed cream of celery soup, undiluted
  • 1 cup milk
  • 1/2 cup mayonnaise*
  • 2 cups shredded Cheddar cheese


  1. Toss the cornflakes and butter; sprinkle half into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with the cabbage, onion, salt and pepper. In a bowl, combine the soup, milk and mayonnaise until smooth. Spoon over top; sprinkle with cheese and remaining cornflake mixture. Bake, uncovered, at 350 degrees F for 45-50 minutes or until golden brown.
I substituted rice chex's for corn flakes, garlic salt for salt, and buttermilk for milk. I only used 1/4 cup of butter, and I added chopped carrots and chopped chicken . It turned out really tangy and delicious. Both Tavio and Benjamin ate the casserole and both of them are not really big on eating vegetables. Next time I will substitute sausage instead of chicken.

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