The First Bite That Hooked Me
The smell hit me first—buttery cabbage, crispy bacon, and melted cheese. My neighbor brought this casserole to a potluck last winter. One bite and I was obsessed. The creamy crunch combo felt like a hug on a cold day. Ever wondered how you could turn humble cabbage into something unforgettable? Now I make it weekly. Try it—your family will beg for seconds.My Kitchen Disaster Turned Win
First time I made this, I forgot to grease the dish. The topping stuck like glue! I scraped it off, added extra butter, and prayed. Surprise—it turned extra crispy, and everyone loved it. Mistakes can lead to happy accidents in cooking, just like in life. What’s your best kitchen oops story? Share below!Why This Dish Shines
• The Ritz crackers soak up butter, creating a golden, crunchy roof. • Mayo and soup melt into the cabbage, making it rich but not soggy. Which flavor combo surprises you most? Bacon and cabbage? Cheese and crackers? Vote in the comments!A Dish With Roots
This casserole mixes Southern comfort food with Depression-era thrift. Cabbage was cheap, canned soup was handy, and bacon added luxury. *Did you know?* Ritz crackers debuted in 1934, perfect for stretching meals. Today, it’s a budget-friendly crowd-pleaser. Would you try a vintage recipe like this?
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Green cabbage | 1 head | chopped or shredded into ½-inch strips |
| Unsalted butter | ½ cup | |
| Sweet onion | 1 | chopped |
| Fresh garlic | 2 cloves | minced |
| Canned condensed cream of celery soup | 10 ounces | or cream of chicken/mushroom |
| Cheddar cheese | ½ cup | freshly shredded |
| Bacon | ½ cup | cooked and crumbled |
| Mayonnaise | ¼ cup | |
| Coarse kosher salt | ½ teaspoon | |
| Ground black pepper | ½ teaspoon | |
| Unsalted butter | 4 tablespoons | melted (for topping) |
| Cheddar cheese | 1 cup | freshly shredded (for topping) |
| Ritz crackers | 1 sleeve | coarsely crushed (about 30) |
| Flat parsley | As needed | for garnish (optional) |
How to Make Creamy Bacon Cabbage Casserole
Step 1 Preheat the oven to 350°F. Grease a 2-quart casserole dish lightly. Chop the cabbage into thin strips. Melt butter in a skillet over medium heat.
Step 2 Cook cabbage and onion until slightly soft. Add garlic for the last minute. Stir gently to avoid burning. (Hard-learned tip: Don’t overcook—it keeps texture.)
Step 3 Mix in soup, cheese, bacon, mayo, salt, and pepper. Spread evenly in the dish. The creamy base should coat everything well.
Step 4 Combine melted butter, cheese, and crushed crackers for topping. Sprinkle it over the casserole. Bake until golden, about 30 minutes. What’s your go-to casserole topping? Share below!
Cook Time: 30 minutes Total Time: 55 minutes Yield: 8 servings Category: Dinner, Comfort Food
3 Twists on This Classic Casserole
Vegetarian Skip the bacon. Add smoked paprika for depth. Use cream of mushroom soup instead.
Spicy Kick Toss in diced jalapeños or a dash of hot sauce. Top with pepper jack cheese.
Seasonal Swap Try kale or Brussels sprouts instead of cabbage. Perfect for fall flavors. Which twist would you try first? Vote in the comments!
Serving Ideas & Pairings
Serve with crusty bread or a simple green salad. Add extra parsley for freshness. A dollop of sour cream works too. Pair with chilled apple cider or a light lager. For non-alcoholic, try sparkling water with lemon. Both cut the richness nicely. Which would you choose tonight? Let me know!
Storage & Reheating Tips
Keep leftovers in the fridge for up to 3 days. Use a tight lid to lock in freshness. Reheat single servings in the microwave for 1–2 minutes. For crispier topping, use the oven at 350°F for 10 minutes. *Fun fact: My neighbor swears this tastes even better the next day!* Freeze unbaked casserole for up to 1 month. Thaw overnight before baking. Batch-cook and freeze half for busy nights. Why this matters: Meal prep saves time and cuts stress. Ever tried freezing this dish? Share your tricks!Common Issues & Fixes
Soggy topping? Bake the casserole uncovered and broil for 2 minutes at the end. Too salty? Rinse canned soup or use low-sodium bacon next time. Cabbage too crunchy? Cook it 2–3 minutes longer in the skillet. Why this matters: Small tweaks make big flavor differences. My grandkids used to pick out onions—now they love them caramelized! What’s your biggest kitchen fail with casseroles? Spill the beans below.Your Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use gluten-free crackers and check soup labels.
Q: How far ahead can I assemble it?
A: Prep it 1 day early. Keep topping separate until baking.
Q: What’s a good mayo swap?
A: Sour cream or Greek yogurt work well.
Q: Can I double the recipe?
A: Absolutely. Use a 9×13-inch dish and add 5–10 minutes to bake time.
Q: Any veggie additions?
A: Try diced bell peppers or mushrooms for extra crunch.
Let’s Dish!
This casserole is my go-to for potlucks—always earns rave reviews. Whip it up and watch it disappear!Tag @SpoonSway on Pinterest with your creations. Did you tweak the recipe? Tell me your spin! Happy cooking! —Sarah Cooper.
Creamy Bacon Cabbage Casserole with Crispy Topping
Description
Experience the comforting blend of creamy cabbage, crispy bacon, and a golden Ritz cracker topping in this hearty casserole.
Ingredients
Instructions
- Preheat the oven to 350°F. Coat a 2-quart casserole dish with cooking spray or vegetable shortening, set aside.
- Chop or shred 1 head green cabbage into ½ inch strips and break it apart. Melt the ½ cup unsalted butter in a large skillet over medium heat. Add the cabbage and sliced 1 sweet onion, cooking for 5-8 minutes, until it starts to soften and become fragrant, but still holds its shape. Add the minced 2 cloves fresh garlic, cooking for an additional minute.
- Transfer the mixture to a large mixing bowl. Stir in the 10 ounces canned condensed cream of celery soup, ½ cup cheddar cheese (shredded), ½ cup bacon (cooked and crumbles), 1/4 cup mayonnaise, ½ teaspoon coarse kosher salt, and ½ teaspoon ground black pepper until combined. Spoon this mixture into the prepared casserole dish, spreading to make it even. Set aside.
- In another small bowl, combine the topping ingredients of melted 4 tablespoons unsalted butter, 1 cup cheddar cheese (shredded), and crumbled 1 sleeve Ritz crackers. Spoon this evenly over the cabbage casserole.
- Bake for 30 minutes or until the topping is golden brown.
- Remove and allow to set for 10 minutes before serving. Top with chopped flat parsley, if desired.
Notes
- For extra crispiness, broil the topping for 1-2 minutes after baking. Substitute cream of chicken or mushroom soup if preferred.
Cabbage, Bacon, Casserole, Comfort Food, Dinner