Cornflake Cabbage Bake
A comforting baked casserole featuring shredded cabbage, creamy mushroom soup, crunchy cornflakes topping, and melted cheese, perfect for family dinners and vegetable lovers.
Ingredients
Instructions
- Mix melted margarine and crushed cornflakes, then place in the bottom of a baking dish.
- Add shredded cabbage on top of the cornflake mixture.
- In a separate bowl, mix cream of celery soup, chopped onion, Pet milk, salt, and pepper.
- Pour the soup mixture over the cabbage and cornflakes in the baking dish.
- Sprinkle grated cheese on top of the casserole.
- Bake at 325°F for 25 to 30 minutes until bubbly and golden.
Tips & Substitutions
For a crunchier topping, consider using panko breadcrumbs instead of cornflakes. You can also add cooked bacon or sausage for extra flavor. If you prefer a vegetarian option, skip the meat and increase the cheese. Use any cream soup available, like cream of mushroom, as a substitute for cream of celery.
Serving Suggestions
This Cornflake Cabbage Bake pairs beautifully with a simple side salad or roasted vegetables. For a complete meal, serve it alongside grilled chicken or fish. It also works well with a classic Potato Salad For 50 People, making it a great option for gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F for about 15-20 minutes or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Cornflake Cabbage Bake contains roughly 492 calories, with 4g protein, 27g carbohydrates, and 42g fat. It is an excellent source of vitamin C (68% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1791mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cabbage instead of shredded?
Yes, fresh cabbage is perfect for this recipe. Just make sure to shred it finely to ensure it cooks evenly. You can also use pre-shredded cabbage for convenience, which can save prep time.
What can I use instead of Pet milk?
If you don't have Pet milk, you can substitute it with regular milk or a dairy-free alternative like almond or soy milk. Just ensure the consistency is similar for the best results in the recipe.
How can I make this dish spicier?
To add some heat to your Cornflake Cabbage Bake, consider mixing in a teaspoon of red pepper flakes or a dash of hot sauce into the soup mixture. You can also serve it with a spicy chili toast on the side for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).