Cabbage Corn Jalapeno and Cream Cheese Casserole

Aanchal Gupta

Cabbage,corn,cream cheese and cream of mushroom come together to make a easy,southern style casserole for Christmas,Thanksgiving, Easter and all special occasions. The jalapenos,though optional when mixed with cream cheese provides a taste similar to the Jalapeno poppers.

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Prep Time 10

Cook Time 40

Total Time 50

Servings -14 cups

Ingredients

1 medium head cabbage chopped coarsely,12-14 cups(Remove stem and any hard pieces)
1 small onion sliced
1 15 oz/425 gms can corn drained
1/2-3/4 cup of pickled Jalapenos roughly mashed with fork(optional)
8 oz/226 gms/1 block of Full fat Cream Cheese at room temperature
1 10.5 oz/298 gms Cream of Mushroom
1/2 tsp Ground Black Pepper
2 tbsp unsalted butter

For Topping

6-7 saltine crackers
1 tbsp melted butter

Instructions

Preheat oven to 350F

Melt 2 tbsp butter in a large pan, saute onions till pink
Add cabbage,corn and black pepper and cook on High for few minutes
Add Cream of mushroom, full block of cream cheese and jalapenos and continue to cook till cream cheese melts and everything is coated with cream cheese and condensed soup. By now the cabbage should have wilted a bit
In a large oven proof baking pan put the cabbage,corn mixture and spread evenly

For topping

Put the saltine crackers in a ziploc bag and crush with a rolling pin
Put the saltine crackers in a bowl and add the melted butter to it. Mix
Sprinkle the buttered cracker crumbs evenly on top of the cabbage corn mix
Bake for 30 minutes and then broil for few minutes till golden on top

Notes

Do not shred the cabbage finely, like we do for coleslaw.We want slightly big pieces. Do not add any salt, as the cream of mushroom,the corn and jalapenos all have salt. Do a taste test and only if needed add a sprinkling of salt. I did not add any. Jalapenos give a very good flavor, I do recommend using it if you can handle the heat.

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