Casserole Base
- 1 large Vidalia onion – thinly sliced for that natural sweetness
- 28 ounces green cabbage – chopped fresh for the best texture
- 10.5 ounces Campbell's Condensed Cream of Chicken Soup – the creamy binder of this casserole
- ¼ cup unsalted butter, melted – adds richness
- 1 cup Hellmann's Mayonnaise – for creaminess and tang
- 2 teaspoons salt – or to taste
- 1 teaspoons black pepper – freshly ground works best
Topping
- ½ cup unsalted butter, melted
- 1 sleeve Ritz crackers, crushed – buttery crunch perfection
- 1 cup Tillamook cheddar cheese, shredded – sharp cheddar gives it that extra punch of flavor
Required Kitchen Tools
Cooking this casserole is easy, and you won’t need anything fancy. Here are the must-have tools for success:
- Large Baking Dish (9x13) – the perfect size for layering cabbage and creamy topping.
- Mixing Bowls – one for the creamy mixture, one for the cracker topping.
- Sharp Knife & Cutting Board – to chop cabbage and slice onions evenly.
- Measuring Cups & Spoons – to keep your recipe balanced.
- Oven Mitts – since this dish bakes at 350°F, you’ll definitely need them for safety.
- Wooden Spoon or Silicone Spatula – for mixing the soup, mayo, and butter until smooth.
Having these tools ready before you start will make preparing Brenda’s cabbage casserole smooth and stress-free.
