Cabbage Casserole with Bacon

Course: Side Dish

Cuisine: American

Keyword: cabbage casserole

Prep Time: 15

Cook Time: 30

Rest Time: 10

Total Time: 55

Servings:

Calories: 472kcal

Author: Jessica Formicola

Fresh cabbage in a creamy sauce with onion, bacon and crunchy cracker topping, this cabbage casserole makes for the perfect side dish!

1 head green cabbage
½ cup unsalted butter
1 sweet onion , chopped
2 cloves fresh garlic , minced
10 ounces canned condensed cream of celery soup , alternately use cream of chicken or mushroom
½ cup cheddar cheese , freshly shredded
½ cup bacon , cooked and crumbled
1/4 cup mayonnaise
½ teaspoon coarse kosher salt
½ teaspoon ground black pepper

Preheat the oven to 350°F. Coat a 2-quart casserole dish with cooking spray or vegetable shortening, set aside.
Chop or shred 1 head green cabbage into ½ inch strips and break it apart. Melt the ½ cup unsalted butter in a large skillet over medium heat. Add the cabbage and sliced 1 sweet onion, cooking for 5-8 minutes, until it starts to soften and become fragrant, but still holds it shape. Add the minced 2 cloves fresh garlic, cooking for an additional minute.
Transfer the mixture to a large mixing bowl. Stir in the 10 ounces canned condensed cream of celery soup, ½ cup cheddar cheese (shredded), ½ cup bacon (cooked and crumbles), 1/4 cup mayonnaise, ½ teaspoon coarse kosher salt and ½ teaspoon ground black pepper until combine. Spoon this mixture into the prepared casserole dish, spreading to make it even. Set aside.
In another small bowl, combine the topping ingredients of melted 4 tablespoons unsalted butter, 1 cup cheddar cheese (shredded) and crumbled 1 sleeve Ritz crackers. Spoon this evenly over the cabbage casserole.
Bake for 30 minutes or until the topping is a golden brown.
Remove and allow to set for 10 minutes before serving. Top with chopped flat parsley, if desired.
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