Cabbage Casserole with Ritz Crackers
Okay, so here’s the thing—this cabbage casserole is seriously one of my all-time favorite comfort foods! The buttery Ritz cracker topping gets all golden and crispy on top of the tender cabbage. It’s just SO GOOD.
What I really love is how it turns simple cabbage into something your whole family will go crazy for. It’s creamy, cheesy, and totally satisfying.
Trust me, this is perfect for family dinners, potlucks, or any time you want something cozy. Everyone always asks for seconds! I make this all the time now, and I think you’re going to love it too.
Ingredients You’ll Need
So, this casserole uses super simple stuff you probably already have at home. Pretty easy, right? Just check the recipe card down below for the exact amounts you’ll need.
- Green Cabbage: This fresh head of cabbage is what makes the whole dish hearty and filling.
- Vidalia Onion: These sweet onions add amazing flavor and get all caramelized and delicious when cooked.
- Cream of Chicken Soup: This creamy soup makes everything come together in the most delicious way possible.
- Mayonnaise: Adds extra creaminess and makes the sauce super smooth. You won’t believe how good it is!
- Sharp Cheddar Cheese: This melty cheese brings that rich, savory flavor we all love in comfort food.
- Ritz Crackers: These buttery crackers make the best crunchy topping ever. Seriously, they’re the star here!
How to Make Cabbage Casserole
Well, this easy casserole only takes a few simple steps. Your family is going to ask for this again and again! Let me show you how it’s done.
Step 1: Prepare and Sauté the Vegetables
Chop the cabbage into small pieces and dice up your onion too. Melt 4 tablespoons of butter in your big skillet on medium heat. Toss in the cabbage and onion. Cook everything for about 12-15 minutes until it’s tender and smells amazing.
Step 2: Season and Transfer
Season the mixture with some salt and pepper while you stir it around. Once everything looks tender and smells great, dump the whole thing into your greased baking dish. Just spread it out nice and even across the bottom.
Step 3: Create the Creamy Sauce
Mix the soup with ½ cup of mayo in your bowl until it’s all smooth. Can you imagine how creamy this is going to be? Pour this yummy mixture right over the cabbage in your dish. Make sure you cover all those veggies!
Step 4: Add the Cheese Layer
Sprinkle the cheese all over the top of everything. Use 1 cup of that sharp cheddar and spread it around evenly. This way, every single bite gets some of that melty, gooey cheese. YUM!
Step 5: Prepare the Cracker Topping
Crush the crackers into chunky pieces and mix them with 3 tablespoons of melted butter. Stir it all up until the crumbs are nice and buttery. Then sprinkle this amazing mixture over the cheese for that perfect crunch.
Step 6: Bake Until Golden
Bake the casserole at 350°F for about 25-30 minutes. You’ll know it’s ready when the top turns golden brown and crispy. The cheese will be all melted and bubbly too. Let it sit for 5 minutes before you dig in!
Tips for the Best Cabbage Casserole
- Don’t skip sautéing – cooking the cabbage first gets rid of extra water and makes it taste sweeter.
- Use fresh cabbage because it just tastes better and has a nicer texture. Crush crackers coarsely so they stay nice and crunchy on top.
- Let it rest for a few minutes so everything sets up nicely.
- Cover with foil if the top starts getting too brown before it’s done.
Variations and Substitutions
Here’s what I think—you can totally change this up based on what you like or what’s in your kitchen right now!
- Cream of Mushroom Soup: Swap this in for a deeper, earthy flavor instead of chicken soup.
- Turkey or Ham: Toss in some leftover cooked meat to make it a complete main dish.
- Panko Breadcrumbs: Use these instead of Ritz crackers if you want an even crispier, lighter topping.
- Greek Yogurt: Switch out the mayo for this if you want something a little tangier and lighter.
Frequently Asked Questions
Can I make this cabbage casserole ahead of time?
Yep! Put the whole thing together, cover it with foil, and stick it in the fridge for up to a day. Then just bake it when you’re ready to eat!
How do I store leftover cabbage casserole?
Pop any leftovers in a container with a lid and keep it in the fridge for up to 4 days. Just warm it up in the microwave when you want some more.
Can I freeze cabbage casserole?
Sure can! Freeze it for up to 3 months. Just thaw it overnight in the fridge before you heat it back up in the oven.
What to serve with cabbage casserole?
This goes great with roasted chicken, pork chops, ham, or meatloaf. It’s also perfect for holiday dinners. What do you think sounds good?
Can I use a different type of cabbage?
Absolutely! Savoy or napa cabbage work really well too. Red cabbage looks pretty but tastes a bit stronger and more peppery.
Do I need to blanch the cabbage first?
Nope! Just cooking it in the butter until it’s soft is all you need. Plus, it gets those yummy caramelized flavors that way.
Can I make this casserole vegetarian?
Yes! Just use cream of mushroom or cream of celery soup instead of the chicken soup. Easy fix!
Why is my casserole watery?
The cabbage probably had too much water in it. Make sure you cook it long enough so the extra liquid evaporates before you put it together.
Cabbage Casserole with Ritz Crackers
Ingredients
- 1 small head green cabbage chopped
- 1 medium Vidalia onion chopped
- 4 tablespoons butter
- Salt and pepper to taste
- 1 can (10.5 oz) condensed cream of chicken soup
- ½ cup mayonnaise
For the Topping:
- 3 tablespoons melted butter
- 1 cup shredded sharp cheddar cheese
- 1 sleeve Ritz crackers about 30, coarsely crushed
Equipment
- Large skillet
- 9×13-inch Baking Dish
- Mixing bowl
Instructions
- Heat your oven to 350°F and grease a 9×13-inch baking dish with some cooking spray.
- Melt butter in your big skillet on medium heat, then toss in the chopped cabbage and onion.
- Cook the veggies for 12-15 minutes, stirring now and then, until the cabbage gets tender and golden.
- Add salt and pepper to taste, then dump everything into your greased baking dish.
- Mix the cream of chicken soup and mayo together in a bowl until it’s nice and smooth.
- Pour this creamy mix evenly over the cabbage, making sure you cover all the veggies.
- Sprinkle the shredded cheddar cheese all over the top of the soup and cabbage mixture.
- Mix the crushed Ritz crackers with melted butter in a bowl until they’re all coated.
- Sprinkle the buttery crackers over the cheese, covering the whole thing with an even layer.
- Bake for 25-30 minutes until the top is golden brown and the cheese is melted and bubbly.
- Take it out and let it sit for 5 minutes before serving so everything sets up.
Notes
- Cook the cabbage really well when you’re sautéing it to avoid a watery casserole.
- Keep leftovers covered in the fridge for up to 4 days and reheat when you’re ready.
- You can put this together a day ahead and keep it in the fridge before baking.
- Use cream of mushroom soup instead for an easy vegetarian version that tastes great.
- If the crackers start browning too fast, just cover the dish with foil.
