Creamy Baked Cabbage Casserole with Buttery Breadcrumbs

Instructions

1. 1

   Preheat the oven to 350°F. In a large pot, cook the shredded cabbage in boiling water until tender, about 5-7 minutes. Drain thoroughly.

2. 2

   In a large skillet, melt 5 tablespoons of the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5-7 minutes. Reduce the heat to low, then stir in the condensed cream of mushroom soup. Add the cubed Velveeta cheese and stir until melted and well combined. Remove from heat and stir in the cooked, drained cabbage. Season with salt and pepper to taste.

3. 3

   Transfer the cabbage mixture to a 2-quart baking dish. In a small skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the breadcrumbs and cook, stirring frequently, until lightly browned, about 3-4 minutes. Sprinkle the toasted breadcrumbs evenly over the top of the casserole.

4. 4

   Bake the casserole, uncovered, until heated through and the breadcrumbs are golden brown, about 20-30 minutes.