Cabbage Pimento Cheese Casserole
Cabbage Pimento Cheese Casserole
Ingredients
- 8 Ounces Pimento cheese Musten & Crutchfield
- 1 Small head Cabbage Locally sourced
- 1 Red bell pepper
- 8 Ounces Mushrooms Sliced
- 1 Small Red onion
- 1 Cream of celery soup Canned
- 1 Cream of chicken soup Canned
- 2 Tbsp. Black pepper
- 1 Tbsp. Salt
- 1 Tbsp. Garlic powder
- ¼ Tbsp. Celary seed
- 8 Ounces Shredded cheddar cheese For topping
- ¼ Cup Sour cream
- 1 Cup Breadcrumbs For topping (season with salt & pepper)
- 2 Sticks Margaine
- 4 Tbsp. Pickle relish
- 4 Tbsp. Crushed pineapple
- ¼ Cup Mayo
Instructions
- Wash cabbage and slice.
- Slice the bell pepper and red onion.
- Combine pimento cheese, soups, sour cream, dry ingredients, 1 stick of margine, relish, pineapple and mayo. Mix together in a pot on low heat.
- Saute mushrooms in a small amount of butter, set aside the layer with onions on top of cabbage.
- In a greased casserole dish layer cabbage on the bottom then cover with onions spread the mixture on top and then add another layer of cabbage and onions followed by the mixture.
- Top the casserole with bread crumbs and grated cheese.
- Bake until golden brown.