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Cabbage & Rutabaga Casserole with Crunchy Onions

Cabbage & Rutabaga Casserole with Crunchy Onions

Crunchy casserole with fried onions.

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6 servings

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

Directions

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

This recipe uses the following products:

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