Can I use red cabbage instead of green?

Red cabbage works, but the flavor is a bit bolder and the finished casserole will take on a purplish hue. If you’re feeling adventurous or enjoy an earthier taste, go for it—it’s delicious!

Can I make this casserole ahead of time?

Absolutely! Assemble everything up to a day in advance, pop it in the fridge, and then bake when you’re ready. For best results, add the cracker topping right before baking so it stays crisp.

Is there a way to make this vegetarian?

Definitely. Just use cream of mushroom (or celery) soup instead of chicken, and you’re set. Add extra veggies or even white beans for a bit more protein and texture.

What can I use instead of Ritz crackers?

Ritz have that classic flavor, but any light, buttery cracker will work. Club crackers or even panko breadcrumbs (mixed with extra melted butter) are great in a pinch.

Old-Fashioned Cabbage Casserole Recipe

Description

This Old-Fashioned Cabbage Casserole is a comforting and hearty baked dish featuring tender cabbage and onions, creamy soup and mayonnaise sauce, and a rich, crunchy topping of cheddar cheese and buttery Ritz crackers. It’s easy to prepare and perfect for family gatherings or potlucks.

Ingredients

Units Scale

Cabbage Base

1 small head green cabbage, coarsely chopped
1 medium Vidalia onion, chopped
8 tablespoons butter
Salt and pepper, to taste

Sauce

1 (10-ounce) can condensed cream of chicken or cream of mushroom soup
1/3 cup mayonnaise

Topping

3 tablespoons melted butter
1 cup shredded sharp cheddar cheese
1 sleeve Ritz crackers (about 30), coarsely crushed

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Instructions

Prepare the Oven and Casserole Dish: Preheat your oven to 350°F (175°C). Lightly grease a 2-quart casserole dish and set aside.
Cook the Cabbage and Onion: In a large nonstick pan, melt 8 tablespoons of butter over medium heat. Add the chopped cabbage and onion, and cook for 8 to 10 minutes, stirring frequently, until the vegetables are partially cooked down and slightly softened. Season with salt and pepper to taste.
Transfer to Baking Dish: Move the cooked cabbage and onion mixture into the prepared casserole dish, spreading it out evenly.
Mix and Add Sauce: In a small bowl, combine the condensed soup and mayonnaise until smooth. Spread this mixture evenly over the cabbage layer in the baking dish.
Prepare and Add Topping: In another bowl, mix together the 3 tablespoons melted butter, shredded cheddar cheese, and crushed Ritz crackers. Sprinkle this mixture evenly over the top of the casserole.
Bake: Place the casserole in the preheated oven and bake for 30 minutes, or until the topping is golden brown and the casserole is bubbling.

Notes

You can use either cream of chicken or cream of mushroom soup based on preference or dietary needs.
For a sharper taste, use extra sharp cheddar cheese.
To make this dish vegetarian, use cream of mushroom soup and ensure crackers and cheese are vegetarian-friendly.
This casserole can be assembled ahead and baked just before serving.

Nutrition

Serving Size: 1/8 of casserole
Calories: 280
Sugar: 3g
Sodium: 540mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 18g
Fiber: 2g
Protein: 5g
Cholesterol: 45mg