Cabbage Casserole

Here's what you need for the base:

• 1 small head of cabbage, washed and chopped
• 1 medium sweet onion, cut in half and slice thin
• 4 Tbsp. olive oil
• 4 Tbsp. butter
• salt and pepper to taste
• 1 - 10.5 oz. can of cream of chicken soup
• 1/3 cup mayonnaise

Here's what you need for the topping: 

• 1 sleeve of Ritz crackers (about 30 crackers), crushed
• 1 cup sharp cheddar cheese, shredded
• 3 Tbsp. butter, melted

Preheat your oven to 350 degrees and lightly grease a 9x9 baking dish (2 quart).

Heat your olive oil and butter in a large skillet and add your thinly sliced onions and coarsely chopped cabbage. Cook for 8-10 minutes, stirring frequently, until it's partially cooked down. Season with salt and pepper to taste. 

Transfer the cabbage/onion mixture to your prepared baking dish. 

In a small bowl, combine the mayonnaise and condensed soup until smooth and creamy. Pour over the cabbage and spread over the top, out to the edges.

In a medium bowl, add your cracker crumbs, butter, and shredded cheese. Mix to combine well. Pour over the top of the casserole. 

Bake in your preheated oven for 30 minutes or until the topping is golden brown. Serve hot and ENJOY!

**NOTES**:

You can sub out the cream of chicken soup for cream of mushroom or cream of celery.