Cheesy Cabbage Casserole – An Old Fashioned Cabbage Casserole Recipe
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This Old-Fashioned Cheesy Cabbage Casserole recipe is a creamy, cheesy side dish with a crunchy topping that everyone will enjoy. This comforting side dish features a list of common ingredients for easy prep including cream of celery soup, mayonnaise, butter, milk, shredded cheddar cheese, cabbage (of course), and cornflakes for the perfect crunch.
Old-Fashioned Cheesy Cabbage Casserole Recipe
This baked cabbage casserole recipe is from the Extension Homemakers Shelby County (Indiana) 1988 Cookbook. We really love this type of old-fashioned cookbook. Everyone submits their favorite everyday (or special occasion) recipes. No fuss, no fancy ingredients, and always family-pleasing.
Picture this… You are at the farmers market, and you see a beautiful head of cabbage. Now you are thinking, what can I do with a head of cabbage? We have you covered with recipe for cabbage casserole. Or you can try our 4-ingredient Cabbage Casserole, Sweet and Sour Coleslaw, Skillet Smoked Sausage and Cabbage or Low Calorie Cabbage Soup.
Ingredients for Cabbage Casserole:
Green cabbage
Butter or margarine
Cornflakes
Milk
Cream of celery soup
Mayonnaise
Shredded cheddar cheese
Barbara brought this cheese cabbage casserole to a recent family dinner and it got rave reviews.
What’s so great about this recipe for cabbage casserole?
It’s a creamy cabbage casserole that is rich and decadent. We think it is a great alternative to the traditional cheesy potatoes.
What to serve with cabbage casserole?
I often wonder what main dish goes with cabbage? Pork is my first choice of meat. Baked Pork Chops, Ham Steaks, and Grilled Pork Steak would be my top three recommendations. Add a simple side salad or a bowl of applesauce, and dinner is served.
Notes About Cabbage Casserole with Cheese Recipe
- To save yourself some labor, use the grater disk on your food processor to shred the cabbage. With the food processor, you can grate up a cabbage in under 2 minutes.
- If you grate the cabbage into really fine pieces, you may need to adjust the cooking time because it will become tender more quickly. This could also change the texture.
- The creamy texture comes from a combination of cream of celery soup, mayonnaise and milk. The perfect cheesy flavor is a result of 1 cup of shredded cheddar cheese, not too much and not too little.
- Feel free to swap out the cream of celery soup for another canned soup like cream of mushroom or cream of chicken if that’s all you have on hand.
- Cabbage is a great ingredient to use year round. It’s usually inexpensive and one large head can go a long ways. During the summer months, it’s easy to grow your own or can be found at reasonable prices at your local farmers’ market.
- Check out our Amazon Store to find our favorite pantry essentials and kitchen gadgets.
How to Make Cabbage Casserole with Cheese:
Full recipe for cabbage casserole, including recipe amounts can be found on the recipe card at the bottom of this post.
Instructions for cheesy cabbage casserole:
- Melt butter in a making dish.
- Sprinkle with cornflakes.
- Add shredded cabbage.
- Warm soup, mayo and milk; pour over cabbage.
- Sprinkle with cheese and additional cornflakes.
- Bake for 45 minutes.
- Enjoy!
What can I do with lots of cabbage?
Cabbage is one of those vegetables that can be stretched and stretched and stretched. Here’s a yummy ways to use up that head of cabbage.
- Cabbage Skillet with Kielbasa
- Creamed Cabbage
- Fried Cabbage with Bacon
- German Style Cabbage
- Instant Pot Cabbage Soup
- Fat Burning Cabbage Soup
- Scalloped Ham and Cabbage Casserole
Our Favorite Old-Fashioned Side Dishes
We love an old fashioned side dish that takes us back to or childhood (or our parents’ childhood), and we have plenty on the blog. Here are some of our favorites.
Mashed Potato Cakes (from leftovers)
Old-Fashioned Cheesy Cabbage Casserole
Ingredients
- 4 - 6 cups shredded cabbage
- 1 stick margarine or butter
- 1 1/2 cups crushed cornflakes
- 2 10.5 oz. cans cream of celery soup
- 1/4 cup mayonnaise
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup crushed cornflakes for topping
Instructions
- Preheat oven to 350 degrees F.
- Put a stick or margarine or butter in a 9x13-inch baking dish. Put in oven until melted. Remove carefully.
- Sprinkle cornflakes over butter. Add cabbage. (Cabbage should fill the pan and will cook down.)
- Warm celery soup, mayonnaise and milk in microwave for 3 minutes, stirring every minute.
- Pour mixture over cabbage. Sprinkle with cheddar cheese and crushed cornflakes.
- Bake for 45 minutes.
Notes
- To save yourself some labor, use the grater disk on your food processor to shred the cabbage. With the food processor, you can grate up a cabbage in under 2 minutes.
- If you grate the cabbage into really fine pieces, you may need to adjust the cooking time because it will become tender more quickly. This could also change the texture.
- The creamy texture comes from a combination of cream of celery soup, mayonnaise and milk. The perfect cheesy flavor is a result of 1 cup of shredded cheddar cheese, not too much and not too little.
- Feel free to swap out the cream of celery soup for another canned soup like cream of mushroom or cream of chicken if that's all you have on hand.
- Cabbage is a great ingredient to use year round. It's usually inexpensive and one large head can go a long ways. During the summer months, it's easy to grow your own or can be found at reasonable prices at your local farmers' market.
- Try our Sweet and Sour Coleslaw, Skillet Smoked Sausage and Cabbage or Low Calorie Cabbage Soup.
Nutrition
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I love cabbage but I really detest the taste of celery! Have you used other soups to make this dish?
We totally understand! You could really use any “cream of” soup – chicken or mushroom would both work. Let us know if you try a different soup and how it turns out.
This casserole looks and sounds so delicious – perfect side dish for so many meals! Thanks for sharing another wonderful recipe with all of us at Weekend Potluck! Hope you are off to a wonderful weekend.
How many heads of cabbage do I need? Thanks
Sharon – A large head of cabbage should be more than enough. We usually use a large one and have a bit leftover.
Hi. We love cabbage, but we have 1 person who hates cornflakes. (Cereal in general.). Would breadcrumbs work? Thanks for sharing.
We haven’t tried it with another topping but think breadcrumbs would work. You want something to give it a bit of a crunch on top! Let us know if you try it!
I think crushed Ritz Crackers and melted butter would be a good topping.
This sounds so delicious and comforting! I can not wait to try it!
Hope you enjoy it!
I’m going to make this Friday for our Smith family retreat!!! I’m sure it will be a great dish.
Thanks for sharing!
I added chopped ham to make it the main dish instead of side…turned out great
We LOVE that idea! Thanks for sharing!
I’m confused! The butter and cornflakes go under the cabbage per #3? I thought it was a topping?! Really want to try this….I have German friends who LOVE cabbage! Regards, JUDY C
Yes the butter and cornflakes go into the the casserole but we also top with cheese and extra cornflakes!
Thanks, Megan! Making this recipe this week!
Actually delicious. Not only does it look like a good recipe 😁… it actually IS delicious. I made it and loved it. I went heavy on the cabbage, maybe 8 cups. It took more like an hour to cook maybe for that reason. I used my own cream sauce with bits of celery and onion instead of canned soup. I didn’t have cornflakes so rice chex were the next best thing. They work! As probably would rice crispies or corn chex or Ritz crackers like someone else suggested. Mmmm! This one is getting saved! Creamy and cheesey. And even better leftover. Thanks for the recipe!
Thanks for sharing…love the Rice Chex substitution!
Very creamy great taste. I grounded my cabbage but did everything else as recipe calls. I will make it again I wanted to send a picture but it doesn’t let me.
I rarely leave reviews, but I made this for my family today for dinner. I could not find Cream of Celery at the store where shelves can be very empty these days. All I had I was one can Cream of Mushroom and one Cream of Chicken. So i mixed them. . I followed the recipe exactly beyond the soup issue and it was soooo good.! Thank you soo much for sharing everyone in my family loved it and I’ll definitely be making this again!
So glad everyone enjoyed it. We often swap out cream soups for what we have on hand too!
Can I make it ahead!
We haven’t tried it but you should be able to. If you make it ahead and don’t bake it, we wouldn’t add the cheese or corn flakes to the top until you bake it. If you bake it ahead of time, the topping might get a little soft.