Alabama Cabbage Casserole

Cokejazz

from Brenda Gantt

subheading: Casserole:

1 Small head cabbage, sliced and separated

1 medium white onion, cut in quarters then sliced thin

1 can cream of chicken soup

1 cup mayonnaise

½ stick butter, melted

Salt and Pepper to taste

subheading: Topping:

1 stick butter, melted

1 cup grated cheese

1 sleeve of Ritz crackers, crushed

Rough cut cabbage and spread in bottom of ungreased large casserole dish. Cover with sliced onion. Salt and pepper top of casserole. Mix undiluted soup, mayo and melted butter and drop by spoonfuls evenly across top of casserole; spread out with spoon to cover the top. In a separate bowl, mix crumbled crackers, melted butter and grated cheese. Cover top with mixture as evenly as possible. Bake at 350* for 45 minutes or until top is brown and casserole is bubbling.

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