Cabbage Casserole: Cozy, Cheesy & Comforting

cheesy budget cabbage casserole with ritz crackers topping and spoon

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

Cook Time45

Total Time1 15

Course: Entree, Side Dish

Cuisine: American

Servings:

Calories: 435kcal

Cost: $8-$10

Equipment

9 x 13-inch baking dish

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