Wednesday, April 9, 2008

Baked Cabbage Casserole

Baked Cabbage Casserole
From: swampbear

1 medium head of cabbage
One-fourth cup milk
1 can of cream of celery soup
3 oz. of cream cheese
Italian bread crumbs

Chop cabbage coarsely. Boil approximately eight minutes and drain.
Heat the milk, soup and cheese together. Pour over the cabbage in a two-three quart casserole dish.
Top with the Italian bread crumbs (be generous).
Bake uncovered at 400 degrees for 40 minutes

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