Carrot-Cabbage Casserole: The Best Carrot-Cabbage Casserole Recipe from Cook'n

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	Carrot-Cabbage Casserole

Serves: 8

Print this Recipe

   1 pound cabbage thinly shredded (about 6 cups)
   1/3 cup green onions chopped
   1 1/2 cups carrots shredded
   1/4 teaspoon celery seeds
   1 10 1/2-ounce can cream of mushroom soup
   1 cup sour cream
   1 tablespoon cream style horseradish
   1 cup fine Pepperidge Farm® herb stuffing mix
   1/3 cup margarine melted

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Toss cabbage, green onions, and carrots together. Combine celery seed, mushroom soup, sour cream, and horseradish. Fold soup mixture into vegetables. Spoon mixture into a greased 9-inch square baking dish. Combine herb stuffing and margarine; sprinkle over top of casserole. Bake in a preheated 350° F oven for 35 to 40 minutes or until vegetables are crisp-tender and top is browned.

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