Ingredients
1 large head cabbage, shredded (about 12 cups)6 tablespoons butter, divided1 medium onion, chopped1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted8 ounces Velveeta, cubedSalt and pepper to taste1/4 cup dry bread crumbs
Preparation
Preheat oven to 350°. Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, melt 5 tablespoons butter over medium heat. Add onion; cook and stir until tender, 5-7 minutes. Reduce heat to low. Stir in soup. Add cheese; stir until melted. Remove from the heat. Stir in cabbage, salt and pepper.
Transfer to an ungreased 2-qt. baking dish. In a small skillet, melt remaining 1 tablespoon butter over medium heat. Cook and stir until lightly browned, 3-4 minutes; sprinkle over casserole.
Bake, uncovered, until heated through, 20 to 30 minutes.
