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cheesy budget cabbage casserole with ritz crackers topping and spoon

Hearty Cabbage Casserole Perfect for Weeknight Dinners

/26 Comments/in /by Mary Hunt
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If you think cabbage is just for coleslaw or corned beef, this recipe is about to change your mind—and possibly your dinner rotation. This cozy casserole brings together simple pantry staples (hello, Ritz crackers!) in a way that’s delicious and budget-friendly. It’s warm, creamy, crunchy on top, and dare I say… company-worthy. Even better? There’s a gluten-free option that doesn’t sacrifice a bit of that comfort-food charm.

cheesy budget cabbage casserole with ritz crackers topping and spoon

This little casserole has earned a permanent spot in my recipe box—and not just because it checks the boxes for budget-friendly, belly-warming, and pantry-staple simple. It’s one of those comforting, quietly impressive meals that’s just as welcome on a weeknight as it is at a potluck. And while versions of this dish are popular in both the South and parts of Canada, it’s that hint of Mediterranean flair that really sets it apart.

I actually discovered this recipe years ago when we were deep in a “what can we make with what we have?” season of life. I remember standing in the kitchen with a head of cabbage, half a sleeve of crackers, and not much else. I figured, why not bake it all together and see what happens? The result? A creamy, golden-topped casserole that my husband requested again before he’d even finished the first serving. I knew I’d stumbled on a keeper.

Cabbage might not be flashy, but it is nutritious. It’s low in calories and fat, high in fiber, and full of antioxidants that help protect your cells. It’s also rich in vitamins that support bone health and muscle development.

Ingredients You Probably Already Have

This dish comes together with just a few ingredients, and you can tweak it to suit what you have on hand. It’s hearty, affordable, and full of flavor—and for me, it carries a little reminder that sometimes, the simplest meals really are the most memorable. Here’s what you’ll need:

  • Cabbage: Plain old green cabbage does the trick here. Slice it thin so it softens up nicely in the oven. If you’ve got Napa or Savoy cabbage, those will work too, though they’ll give you a slightly softer, more delicate texture.
  • Sweet Onion: Sweet onion adds a mellow bite and natural sweetness that balances the richness of the sauce. No sweet onion? Yellow or white will work fine. If raw onion’s not your thing, you can sauté it first to mellow it out even more.
  • Cream of Chicken Soup: This is your creamy base, tying everything together. If you’re watching sodium or prefer homemade, a quick roux with broth and cream can stand in. Or see Candy’s tip below for a tasty gluten-free swap.
  • Mayonnaise: Yep—mayonnaise. It adds richness and helps make the sauce extra creamy without being heavy. If you’re not a fan, you can sub in sour cream or Greek yogurt for a tangier flavor.
  • Butter: Just a little goes into the topping to help those crackers crisp up and turn golden in the oven. If you’re dairy-free, a plant-based butter works here too.
  • Cheese: Sharp cheddar gives the most flavor bang for your buck, but any meltable cheese you’ve got will do—Monterey Jack, Colby, or even a little Swiss if you’re feeling adventurous. A mix of cheeses? Even better.
  • Ritz Crackers: These buttery crumbs give the casserole its crunchy topping. No Ritz? Crushed saltines, Club crackers, or even panko breadcrumbs (with a little melted butter) can step in. For gluten-free, see the next note!
  • Salt and Pepper: Taste and adjust as you go—especially if you’re using a lower-sodium soup or alternative ingredients.

Gluten-Free Option That Doesn’t Sacrifice Flavor

One of our clever EC readers, Candy Davidson, shared her go-to gluten-free version: she swaps the cream of chicken soup with sour cream and uses crushed pork rinds in place of the Ritz crackers. It’s a smart and delicious twist that keeps all the cozy comfort without the gluten. Thanks, Candy—we love a good substitution that really works!

Step-by-Step: How to Make Cabbage Casserole

This dish is all about layering flavor and texture, and it’s wonderfully forgiving—perfect for busy weeknights or when you’re feeding a crowd on a budget.

Prep the Base Layer of the Casserole

Start by preheating your oven to 350°F. Lightly grease a 9×13-inch baking dish (a quick swipe of butter or a spritz of nonstick spray will do the trick). Add your chopped cabbage to the dish—about a medium head, cored and roughly chopped. Next, sprinkle your chopped sweet onion over the cabbage and season generously with salt and pepper. This base layer brings that mellow sweetness once it bakes.

Mix and Add the Creamy Sauce Layer

In a separate bowl, mix together a can of cream of chicken soup, ½ cup of mayonnaise, and a couple tablespoons of melted butter. This mixture becomes the creamy, savory “sauce” that ties everything together. Spread it over the cabbage and onion, but don’t stir—let it sit right on top. The oven will do the rest.

Make the Buttery Cracker Topping

Now for that topping: Crush a sleeve of Ritz crackers (or your favorite buttery cracker) and mix with a cup of shredded cheese and a couple tablespoons of melted butter. Cheddar is classic, but feel free to experiment—Colby Jack or a sharp white cheddar both work beautifully. Sprinkle this mixture evenly over the top of the casserole.

Bake Until Golden and Bubbly

Bake uncovered for about 45 minutes or until the top is golden and the edges are bubbly. Keep an eye on it toward the end—every oven’s a little different, and you want that cracker topping crisp and browned, not burned. Let it sit for a few minutes before serving.

Make Ahead, Storage, Leftovers, and Reheating Tips

This casserole is a great candidate for a little advance prep. Prepare the dish exactly as directed but hold off on adding the cracker-crumb and melted butter topping. Cover it tightly with plastic wrap and pop it in the fridge for up to 2 days. When you’re ready to bake, simply add the topping fresh, then bake as usual.

For leftovers, store any extras in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through—this helps keep the topping crisp without drying out the casserole. If you’re in a hurry, the microwave works too, but you might lose a bit of that crunchy topping charm. Either way, you’ll have a cozy, comforting meal ready in minutes.

cheesy budget cabbage casserole with ritz crackers topping and spoon
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4.55 from 11 votes

Cabbage Casserole: Cozy, Cheesy & Comforting

This southern U.S. and Canadian favorite brings a little Mediterranean flair to your table with cabbage’s rich antioxidants and vitamins. This casserole is as healthy as it is wallet-friendly — a true weeknight winner. Don’t miss the handy make-ahead tips in the notes to save you time.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Entree, Side Dish
Cuisine: American
Servings: 8
Calories: 435kcal

Ingredients

For the Casserole:

  • 1 small cabbage roughly chopped (about 4 cups)
  • 1 medium sweet onion chopped (like Vidalia, about 1 cup)
  • 1 10.5 oz can cream of chicken soup*
  • 1/4 cup 1/2 stick butter, melted
  • 1/2 cup mayonnaise
  • Salt and pepper to taste

For the Topping:

  • 1/4 cup 1/2 stick butter, melted
  • 1 sleeve Ritz crackers about 1 1/2 cups crushed
  • 8 oz grated cheddar cheese (or your favorite cheese—Colby Jack and sharp white cheddar work beautifully)

Instructions

  • Preheat your oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray. Add the chopped cabbage, then sprinkle the chopped onion on top. Season generously with salt and pepper.
  • In a bowl, combine the cream of chicken soup, melted butter, and mayonnaise. Spread this creamy mixture over the cabbage and onions, but don’t stir it in.
  • Crush the Ritz crackers and mix them with the melted butter and grated cheese. Spread the crumbly, cheesy topping evenly over the casserole.
  • Bake uncovered for about 45 minutes, or until the top is golden and bubbly. Keep an eye on it near the end so the topping crisps but doesn’t burn. Let it rest a few minutes before serving.

Notes

  • DIY Cream of Chicken Soup Mix: For a homemade version, combine 2 cups nonfat dry milk, 3/4 cup cornstarch, 1/4 cup chicken or beef bouillon granules, 1/2 tsp dried thyme, 1/2 tsp dried basil, and 1/4 tsp white pepper. Whisk and store airtight. To use, mix 1/3 cup dry mix with 1 1/4 cups water and cook until thickened (equals one 10.5 oz can soup).
  • Make-Ahead: Prepare the casserole up through step 3 (everything except the cracker topping). Cover tightly with plastic wrap and refrigerate for up to 2 days. When ready, add the topping fresh and bake as directed.
  • Gluten-Free Swap: Thanks to reader Candy Davidson for this tip! Substitute sour cream for the soup and crushed pork rinds for the Ritz crackers. Delicious and gluten-free!

Nutrition

Calories: 435kcal | Carbohydrates: 18g | Protein: 10g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 747mg | Potassium: 273mg | Fiber: 3g | Sugar: 6g | Vitamin A: 827IU | Vitamin C: 43mg | Calcium: 276mg | Iron: 2mg

Question: What’s your favorite “humble ingredient” that always turns into something magical in the kitchen? Let’s swap ideas in the comments below.

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26 replies
  1. Vickie says:

    3 stars
    The first time I make a recipe, I follow it to the letter, then tweak it next time, if needed. Your ingredient list says 1 c mayo. Instructions say 1/2 cup. I was expecting the cabbage to cook down but it was too crispy (raw tasting) for my family but the flavor was good, although too much mayo.

    Reply
  2. Kathy says:

    5 stars
    I made my own Condensed Cream of Chicken Soup-not from Mary’s recipe, used Lite Mayonnaise, and Touch of Salt Ritz crackers. That cut the fat and salt a bit. I scaled everything back a bit because I only had half a head of cabbage, and with mayonnaise in it, I can’t freeze it. Hands down, the best cabbage recipe I have ever made. Definitely a keeper.

    Reply
  3. Gail says:

    With St Patrick’s day approaching all the local groceries put cabbage on sale for ridiculous prices. This week I can buy cabbage for 12 cents a pound with a $25 total grocery purchase. I always buy some cabbage then. Your budget bites cabbage casserole will be on the menu. I have not made it before but the recipe looks good and I also appreciate the DIY Condensed Cream Soup recipe.

    Reply
  6. Candy Davison says:

    5 stars
    I made this recipe gluten free and keto by substituting sour cream for chicken soup and crushed pork rinds for Ritz crackers! Absolutely delicious!!

    Reply
  8. Ruth says:

    4 stars
    Very tasty recipe, easily tweaked. In place of the canned soup, I used home-made chicken broth with a few tablespoons of arrowroot powder mixed in, and used bread crumbs instead of the crackers. I also cut back on the butter and mayo (the pricey ingredients!), but added a little more cheese. I might use cornflakes on top next time for a little more crunch.

    Reply
  9. Deb says:

    4 stars
    Is there any reason I shouldn’t use the Condensed Cream Soup Mix (published in your “Make Your Own Mixes” booklet) to substitute for the cream of chicken soup in this recipe?

    Reply
  10. Karla says:

    A yummy supper dish based on cheap, nutritious ingredients. I agree with other readers that the mayo could be cut down or omitted, as can the butter. To cut costs further, a person could use Mary’s recipe for cream soup substitute or as I did, make a simple white sauce. Cream soups, even store brand in our area are over $2 a can! (Where are the days of 2/$1?) I threw in some diced leftover ham (making it a main dish) and topped with homemade bread crumbs tossed with 2T of butter. Perhaps not as tasty as Ritz, but with 100% whole wheat bread crumbs, definitely healthier. Call this the “Ultra Frugal Scottish” version based on cooking tips learned from my Scottish mother! Still tasty!!!

    Reply
    • Mary Hunt says:

      Thanks for your great promptings to adjust and substitute! Yes, the DIY cream soup (Anything Cream Soup) would work very well here. I will republish that recipe so be watching for that, soon!

      Reply
  11. Delicious AND Easy! says:

    5 stars
    This could not have been easier. Only used 1/3 cup of Mayo and will omit it next time. Couldn’t taste what it added and I’m funny about Mayo in cooked foods. But as it was, it was soooooo good!!!!! Already shared the recipe with my family. Thank you for another delicious offering!!!

    Reply
  12. Julie says:

    I cook something similar and it’s called Bubble & Squeak (from the UK). I rough chop a whole head of green cabbage, one whole onion, and diced potatoes then fry / cook it up in a big pan until vegetables are soft. Season however you like. Delicious, Cheap, Easy and Filling. OR you could add low sodium chicken broth to make into a pot of soup, yum!

    Reply
  14. Sounds delicious. I'm making it tomorrow. says:

    5 stars
    I find myself asking, “Would my grandmother (I’m 72) have eaten this or had this available to buy?” If the answer is no I go to my recipes and find something I have the ingredients for and make it. I’m saving by buying ingredients instead of buying “convenience” and becoming more healthy for it!

    Reply
    • Marvi says:

      You could omit the Mayo. Then decrease either, or both, of the soup and/or butter and substitute with chicken broth. May need to adjust the cooking times but doubt it. Good luck!!!

      Reply

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