Homemade Made Easy

Cabbage & Rutabaga Casserole with Crunchy Onions

Cabbage & Rutabaga Casserole with Crunchy Onions

Cabbage & Rutabaga Casserole with Crunchy Onions

Print Recipe
This crunchy casserole features Margaret Holmes Seasoned Cabbage and Diced Rutabagas.
Course Main Course
Servings 6

Ingredients

  • 2 15 oz. cans Margaret Holmes Seasoned Cabbage; drained
  • 1 10.75 oz. can cream of celery soup
  • 1 tsp. fresh lemon juice
  • 2-3 dashes Glory Foods Hot Sauce
  • 1 14.5 oz. cans Margaret Holmes Diced Rutabagas; drained
  • 1 2.8 oz. container French's Fried Onions

Instructions

  • Heat oven to 350°F.
  • In a large bowl stir together the Margaret Holmes Seasoned Cabbage, soup, lemon juice and Glory Foods Hot Sauce.
  • Add the Margaret Holmes Diced Rutabagas, stir, and transfer to an 8” x 8” oven safe casserole dish.
  • Bake for 30 minutes then scatter with French's Fried Onions.
  • Bake an additional 5-10 minutes until onions are golden brown (watch carefully so they do not burn).