Supper Review & Cabbage Casserole Recipe

Pork Tenderloin, Cabbage Casserole, Sliced Homegrown Tomatoes with Fresh Ground Salt and Pepper, and Biscuit

Aunt Jean was in the "baking mood" today and called to say she had baked us a pork tenderloin. I shifted gears with our supper plans and made a cabbage casserole that fellow foodie and registered dietitian, Holly F., had recently e-mailed me the recipe for. I sliced some of Judy's tomatoes and threw some frozen biscuits in to cook with the casserole. We all thought it was a great supper! M.C. doesn't eat cabbage, but the rest of us loved the cabbage casserole! It tasted a bit like egg rolls. Logan even put a dash of soy sauce on his!

Here's the recipe for the Cabbage Casserole! Thanks for sharing this, Holly!! It's really good!! I will definitely make it again!!

Cabbage Casserole

Cabbage Casserole

I had co-jack cheese on-hand, so I used it. I'm sure the pepper jack would give this a bit of a zip!

1-2 bags of shredded cabbage with carrots
½ cup copped onion
3 tablespoon margarine (divided)
1 can cream of chicken soup
1 cup pepper jack cheese shredded
1 sleeve saltine crackers

In a 13x9 casserole dish spread cabbage and carrot mixture (needs to fill most of dish)
Cook onion in 1 tablespoon of margarine and add can of soup, spread over cabbage.
Add layer of cheese. Melt margarine and mix with crushed crackers. Spread over top. Bake 350 for 30 minutes.

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