Tomato Cheesy Cabbage and Mushroom Casserole |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I threw this together one night when I had to use up some produce-it turned out great! I make this as a side dish or as a meatless main dish by itself. Ingredients:
1/4 butter |
1 small sweet onion, sliced |
2 garlic cloves, minced |
1 medium green cabbage, coarsely chopped |
1 lb white mushroom, quartered |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 (10 3/4 ounce) can condensed tomato soup |
1/3 cup milk |
1 1/2 cups shredded cheddar cheese, divided |
Directions:
1. In a large skillet over med-high heat, melt butter.
2. Add onions, garlic, cabbage, mushrooms, salt and pepper and cover; stirring occasionally until cabbage is wilted.
3. Reduce heat to medium. Add tomato soup and milk and stir well.
4. Add HALF of the shredded cheese; mix well.
5. Pour into a casserole or baking dish and sprinkle with remaining half of cheese.
6. Bake uncovered at 350° for about 20-25 minutes or until cheese starts to brown.
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