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domingo, 22 de enero de 2012

Cabbage Casserole

1 medium head green cabbage
1/2 cup water
6 slices bacon, cooked and crumbled
1 cup mayonnaise
8 oz sharp cheddar cheese, grated (about 2 cups)
1 - 10 oz can cream of chicken soup
1 large eggs beaten
1 tsp salt
1/2 tsp pepper
40 butter crackers, crushed
1/4 cup (1/2 stick) butter melted

Preheat oven to 350ºF.  Spray a 9 x 12 inch baking dish with cooking spray.
Cut cabagge in half, then lay each half flat side down and cut each section into eights.  In a large saucepan over medium heat, add chopped cabbage and the water, and steam the cabbage just until wilted, about 5 minutes.  Set the pan off the heat.  Drain the cabbage.  Add crumbled bacon, mayonnaise, cheese, soup, eggs, salt and pepper and stir together until completely mixed.  Pour misxture into the prepared dish.  In a small bowl, combine cracker crumbs with the melted butter, the sprimkle over the top of the cabbage mixture.  Bake for 30 minutes, or until lightly browned on top.

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