This is one of those mid-1950's era recipes- the one that uses simple and budget friendly ingredients. The type that glorified a can of cream-of-something-soup. I usually don't use any of these soups, but in this case, it is necessary. I have, however, added a few other ingredients to elevate this recipe a bit- cheddar, bacon, onions and garlic. It's made commonly around St. Patrick's Day because, well, cabbage, but it can be prepared year-round and just omit the bacon for a vegetarian dish that is fit for a main entree. We hope you enjoy this Cabbage Casserole Recipe! 

Tools Used (affiliate links): 

• 2 quart casserole dish
• Large Skillet
• Mixing Bowls

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From my kitchen to yours, 

Chef Jessica Anne

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