Cabbage Casserole with Ritz Crackers
A cozy, creamy cabbage casserole with buttery Ritz crackers and melted cheddar cheese on top. Perfect for family dinners and holidays!
Equipment
- Large skillet
- 9x13-inch Baking Dish
- Mixing bowl
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
Instructions
- Heat your oven to 350°F and grease a 9x13-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.