Brenda Gantt Cabbage Casserole Recipe

Growing up in the South, casseroles were always part of our weekly meals. They’re easy, hearty, and made with love. One dish that brings back so many memories for me is the Brenda Gantt Cabbage Casserole Recipe.

I first saw Miss Brenda make this on one of her videos, and it just reminded me of home. I didn’t wait long to try it myself. And let me tell you-this one’s a keeper. It’s creamy, crunchy on top, and full of comforting flavors that remind me of Sunday dinners.

What I really love about this recipe is how simple it is. No fancy stuff. Just a few ingredients, a bit of chopping, and your oven does the rest. This dish has become a regular at my table, and I bet once you try it, you’ll feel the same.

So, let’s talk about what this Brenda Gantt Cabbage Casserole Recipe tastes like and how you can make it at home.

What Does Copycat Brenda Gantt Cabbage Casserole Taste Like?

If I had to describe it in one word, I’d say comfort. The cabbage gets soft and tender in the oven, but still has just a little bit of bite.

The onions melt into the mix, giving it a sweet and savory flavor that’s not too strong. That creamy sauce? Oh boy-it wraps around the veggies like a warm hug.

And the topping? Don’t even get me started. It’s buttery, cheesy, and perfectly crispy. Every bite gives you a little crunch and a whole lot of flavor. It’s not spicy, it’s not fancy-it’s just right.

It feels like something your grandma would make with love. The kind of meal that brings a smile without trying too hard.

This casserole doesn’t pretend to be anything it’s not. It’s simple, filling, and straight-up delicious.

Brenda Gantt Cabbage Casserole Ingredients

For the Casserole Base:

• 1 Medium Head of Green Cabbage: I use green cabbage because it’s sturdy and holds up well when baked. It gets tender but not mushy, giving the casserole a nice texture.
• 1 Large Vidalia or Sweet Onion: Sweet onions, like Vidalia, add a mild, slightly sweet flavor that pairs perfectly with the cabbage. I slice it thin so it softens and blends into the dish without overpowering it.
• 1 Can (10.5 oz) Condensed Cream of Chicken Soup: This gives the casserole its creamy, rich base. You can use cream of mushroom or celery soup if you want a different twist.
• ½ Cup Mayonnaise: Mayo adds a tangy, creamy element that makes the sauce irresistible. I use full-fat mayo for the best flavor, but light mayo works if you’re watching calories.
• ½ Stick (¼ Cup) Salted Butter, Melted: Butter brings richness and helps the sauce come together. I melt it to mix with the soup and mayo, spreading that goodness evenly.
• ½ Teaspoon Salt: I sprinkle this over the cabbage and onions to season the base and ensure every bite has flavor.
• ½ Teaspoon Black Pepper: Just enough to add a mild kick and enhance the overall taste without overwhelming the dish.

For the Crunchy Topping:

• 1 Sleeve Ritz Crackers, Crushed: These buttery crackers are key for the topping. When crushed and mixed with butter and cheese, they bake up crispy and golden, adding a perfect contrast to the creamy filling.
• 1 Cup Shredded Medium Cheddar Cheese: Cheddar adds a sharp, cheesy flavor to the topping. I use pre-shredded for convenience, but grating your own gives even better melt and taste.
• 1 Stick (½ Cup) Salted Butter, Melted: More butter for the topping creates a golden, crispy layer. It mixes with the crackers and cheese to make every bite crunchy and flavorful.

Helpful Swaps

1. Soup Swap: Use cream of mushroom or celery if you’re out of chicken soup. Each brings a new twist.
2. Mayo Substitute: You can use Greek yogurt or sour cream if you don’t like mayo. It’ll be a bit tangier, but still good.
3. Cracker Choice: No Ritz? Use saltines or even crushed cornflakes for a crunchy topping.
4. Cheese Change: Don’t like cheddar? Try mozzarella or a cheese blend.

Kitchen Equipment Needed

1. 9×13-Inch Baking Dish: This is the perfect size for the casserole. No need to grease it.
2. Sharp Knife and Cutting Board: For chopping the cabbage and slicing the onion.
3. Mixing Bowls: One for the soup-mayo-butter mix and another for the topping.
4. Measuring Cups and Spoons: To get the amounts just right.
5. Spatula or Spoon: For spreading the sauce and topping evenly.
6. Oven: You’ll bake at 350°F, so make sure it’s preheated.
7. Microwave or Small Pan: To melt the butter for the casserole and topping.

How to Make Brenda Gantt’s Cabbage Casserole

Step 1 | Preheat Your Oven

Preheat your oven to 350°F.

Step 2 | Chop the Cabbage

Take your head of cabbage and cut it into bite-sized pieces, about an inch big. Spread the chopped cabbage evenly in the bottom of a 9×13-inch baking dish. No need to grease the dish.

Step 3 | Slice the Onion

Cut your sweet onion in half, then slice each half into thin slivers. Layer the onion slices evenly over the chopped cabbage—don’t mix them together.

Step 4 | Season It Up

Sprinkle ½ teaspoon of salt and ½ teaspoon of black pepper evenly over the cabbage and onion layers.

Step 5 | Mix the Creamy Sauce

In a mixing bowl, combine 1 can of cream of chicken soup, ½ cup of mayonnaise, and ¼ cup (half a stick) of melted butter. Stir until smooth and creamy.

Step 6 | Spread the Sauce

Spoon the creamy mixture over the cabbage and onions. Gently spread it out with a spoon or spatula—do not mix it in.

Step 7 | Make the Topping

Crush 1 sleeve of Ritz crackers in a zip-top bag until crumbly. In a bowl, mix the crushed crackers with 1 cup of shredded cheddar cheese and ½ cup (1 stick) of melted butter. Stir until well combined and slightly sticky.

Step 8 | Add the Topping

Sprinkle the cracker-cheese-butter mixture evenly over the top of the casserole, covering all the way to the edges.

Step 9 | Bake It

Place the casserole in the preheated oven and bake for 40–45 minutes. Look for a golden-brown topping and bubbly edges. If your oven runs hot, check it at 35 minutes.

Step 10 | Cool and Serve

Remove from the oven and let the casserole sit for 5 minutes before serving. Serve warm and enjoy!

Tips for Success

• Don’t Skip the Rest Time: Letting the casserole sit for 5 minutes after baking helps the sauce thicken slightly and makes serving neater.
• Cut Cabbage Evenly: Try to chop the cabbage pieces to a similar size so they cook evenly. Pieces that are too large will stay crunchy, while tiny pieces might get too soft.
• Check for Doneness: The cabbage should be tender but still have a slight bite. If it’s not tender enough after 45 minutes, cover with foil and bake 5-10 minutes more.
• Watch the Topping: If the topping starts browning too quickly but the cabbage isn’t tender yet, loosely cover the dish with foil for the remaining bake time.
• Make Ahead Option: You can assemble this casserole up to the baking step, cover and refrigerate for up to 24 hours, then bake when ready. You may need to add 5-10 minutes to the baking time if it’s cold from the fridge.

What to Serve with Cabbage Casserole

This dish goes great with something simple on the side. I usually serve it with baked chicken or meatloaf.

You could even do grilled pork chops or a piece of roasted ham. Something with a bit of protein helps balance out the richness of the casserole.

If you’re keeping things light, try a fresh tomato salad or a bowl of fruit. The bright flavors cut through the creamy layers.

Cornbread is another good pick-especially if you like to scoop up every last bit of sauce.

How to Store Leftover

Let the casserole cool fully before storing. I place leftovers in an airtight container and pop it in the fridge for up to 4 days. When you’re ready to eat it again, just heat it in the microwave or oven.

To freeze, I wrap it tightly in foil or use a freezer-safe container. It keeps well in the freezer for up to 2 months.

When reheating from frozen, let it thaw in the fridge overnight first, then bake it at 350°F until hot and bubbly—about 25–30 minutes.

Brenda Gantt Cabbage Casserole Recipe FAQs

1. Can I use a different cabbage?

Yes! Red cabbage or Savoy cabbage works fine. Red might change the color a bit, and Savoy is softer, so it might not hold up as well, but both taste good.

2. Can I add meat to this casserole?

Yes, cooked chicken, turkey, or even ground beef can be added for extra protein. Just layer the cooked meat over the cabbage and onions before adding the sauce and topping.

3. What should I do if my casserole is too watery?

If your casserole turns out watery, it may be because the cabbage released a lot of moisture. Next time, you can sprinkle a little salt on the chopped cabbage and let it sit for 10 minutes, then squeeze out some of the water before adding it to the dish.

4. How do I know it’s done?

Check the top-it should be golden brown, and the edges should bubble. If you’re not sure, poke the cabbage with a fork. It should be soft but not mushy.

If you’re looking for a cozy, simple dish that warms you from the inside out, this Brenda Gantt Cabbage Casserole Recipe is the one.

It’s easy, it’s tasty, and it’s full of homemade comfort. I hope you try it and love it as much as I do.

Did you make this recipe? Please leave a ⭐ rating and review!