Warm, homey, and full of flavor, Best Cabbage Casserole With Ritz Crackers is a dish that fills a kitchen with a cozy smell. This casserole grew from simple farm meals and old family tables. People used cabbage and a few pantry items to make a hot dish that feeds many. Over time cooks added cheese, a creamy sauce, and a crunchy Ritz top. That mix of soft cabbage, creamy sauce, meaty notes, and crisp cracker crumbs makes it a true comfort food.
When you bake this casserole, the house smells like caramelized onions, melted cheese, and buttered crackers. The taste blends mild cabbage, savory meat or mushrooms, and a creamy, slightly tangy sauce. The cracker top melts and browns to a golden, crunchy crust. Each forkful gives soft layers below and a crisp crown above. The cabbage becomes tender, not soggy, and the sauce keeps the dish rich.
This recipe is a classic because it uses cheap, easy items and turns them into a crowd favorite. It cooks in one dish, so cleanup is quick. It is quick to learn and forgiving for new cooks. If you love simple comfort food, you will feel excited to make it. If you want other easy casseroles, try a similar comfort meal like this pierogi casserole with kielbasa for new ideas. Read on and you will find clear steps, smart tips, and ways to change the dish to fit your taste and diet. Let’s cook and enjoy together. Right now! Today.
Why make this recipe
- It is cost-effective: cabbage, crackers, and a few pantry items stretch to feed a family for low cost.
- It is time-saving: you can chop, mix, and bake in about 45–60 minutes from start to finish.
- It uses pantry staples: canned soup, crackers, and butter are common in many homes.
- It is beginner-friendly: the steps are simple and forgiving if you need to adjust seasonings.
- It is a crowd-pleaser: the mild cabbage and cheesy sauce please most palates, and the Ritz top adds a fun crunch.
- It makes great leftovers: the flavors deepen after a day, so it is perfect for meal prep.
- It is flexible: you can swap meat, use a vegetarian option, or make it lighter without losing the core taste.
This version stands out because of the crushed Ritz cracker topping. The crackers melt slightly and brown in butter to give a bridge between soft and crunchy that many other cabbage bakes lack.
How to make Best Cabbage Casserole With Ritz Crackers
We start by softening the cabbage and building a rich sauce that will bind the casserole. The logic is simple: cook the aromatics to bring out their sweet and savory notes, brown any meat to add deep flavor, then combine the cabbage with a cream base so every bite stays moist. We bake the casserole long enough for flavors to marry and the top to brown, but not so long the cabbage turns mushy.
Step order matters. Sautéing onions and garlic first draws out sugars and adds depth. If you add raw cabbage to the hot pan, it will steam and soften just enough, which keeps texture. The sauce (cream soup or homemade mix) holds moisture and coats the cabbage so it bakes tender. We stir in some cheese so the dish becomes creamy and stretchy. The Ritz crumbs, tossed with melted butter, toast on top and become golden during the last bake minutes. The heat also helps the cracker oils fuse with the cheese, creating a crisp, buttery lid. For another easy main-dish casserole idea, check this BBQ ranch chicken casserole to swap flavors or techniques.
Ingredients
- 1 medium head green cabbage (about 2–3 lbs), cored and sliced thin
- 1 lb ground beef, pork, or turkey (or 16 oz mushrooms for vegetarian)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1 cup sour cream or plain yogurt
- 2 cups shredded cheddar cheese (divided)
- 1/2 cup milk
- 12–15 Ritz crackers, crushed (about 1 1/2 cups crumbs)
- 3 tablespoons butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1 tablespoon oil for sautéing
How to choose the best items:
- Pick a firm cabbage with tight leaves and a fresh smell. Heavy heads mean more crisp leaves. Avoid loose or wilted outer leaves.
- Use fresh cheese with good meltability. Sharp cheddar gives more taste; mild cheddar melts smoother.
- If you use ground meat, pick lean but not too dry. A little fat adds flavor.
- For Ritz crackers, use the classic salted type for the best buttered crunch.
Substitutions:
- Dairy-free: use coconut yogurt or a thick non-dairy cream, dairy-free cheese, and dairy-free butter.
- Gluten-free: use gluten-free crackers or crushed gluten-free corn chips instead of Ritz.
- Vegetarian: swap meat for 16 oz of chopped mushrooms, cooked lentils, or plant-based crumbles.
Directions
- Preheat oven and prep: Preheat the oven to 375°F (190°C). Oil a 9×13-inch baking dish and set it nearby. The oven will be ready when the casserole goes in so the top can brown evenly.
- Sauté aromatics: Heat 1 tablespoon oil in a large skillet over medium heat. Add diced onions. Cook 4–6 minutes until they turn soft and translucent and smell sweet. Add garlic and cook 30–60 seconds until you smell a warm, garlicky scent. Visual cue: onions should be soft and light gold, not brown.
- Brown the meat or mushrooms: Add ground meat to the pan. Break it with a spoon and let it brown until no pink remains, about 6–8 minutes. You should hear a steady sizzle and see the meat change color and give off juices. For mushrooms, cook until they release moisture and then that liquid mostly evaporates and the mushrooms brown. Drain excess fat if the pan pools oil.
- Soften the cabbage: Add the sliced cabbage to the pan. Stir and cook 4–6 minutes until the cabbage wilts and takes on some color at the edges. You will see the leaves shrink and steam rise; smell will be green and sweet. Do not overcook here—cabbage should still hold shape.
- Make the sauce: Lower the heat. Stir in the cream soup, sour cream, milk, half of the cheese, salt, pepper, and paprika. Mix until the sauce is even and glossy. The sauce should feel thick but pourable. Taste and add a pinch more salt if needed.
- Combine and fill the dish: Spoon the mix into the prepared baking dish. Spread it flat so the top is even. The mix should look wet and creamy, with cabbage pieces coated and some brown flecks of meat.
- Prepare the Ritz topping: In a small bowl, toss the crushed Ritz crackers with melted butter until the crumbs look shiny and clump lightly. They should smell warm and buttery.
- Top and bake: Evenly sprinkle the remaining cheese over the casserole, then spread the buttered cracker crumbs on top. Bake uncovered for 20–25 minutes until the sauce bubbles at the edges and the crumbs turn golden brown. Visual cues: bubbling sides, steam, and a crisp golden top.
- Rest before serving: Let the casserole rest 8–10 minutes after baking. This helps the sauce set so slices hold together. The top will firm, and steam will calm. Serve warm.
How to serve Best Cabbage Casserole With Ritz Crackers
- Classic family plate: Serve a scoop beside mashed potatoes and steamed green beans for a full, homey meal.
- Light side pairing: Serve smaller portions with a crisp garden salad and a lemon vinaigrette to cut through the richness.
- Hearty brunch: Top with a fried egg for a brunch twist. The runny yolk adds silk to each bite.
- Party style: Spoon into small ramekins and garnish with chopped parsley and a lemon wedge for a nice look. Use small plates and a side of pickled beets to balance flavors.
Drink pairings:
- A light lager or pilsner pairs well with the cracker top and savory filling.
- For wine, choose a dry white like Sauvignon Blanc or a light red like Pinot Noir.
- For non-alcohol, try iced tea with lemon or a fizzy apple spritzer.
To plate like a pro:
- Use an angled spatula to lift neat squares.
- Wipe plate edges clean, add a small herb sprig on top, and serve on a warm plate.
How to store Best Cabbage Casserole With Ritz Crackers
Fridge (short-term):
- Cool the casserole to room temperature, then cover tightly with foil or plastic wrap. Store in the fridge for up to 3–4 days.
- For best texture, keep the topping separate if you plan to reheat single portions. Store crumbs in an airtight container at room temp for up to 2 days.
Freezer (long-term):
- To freeze, let the casserole cool completely. Wrap tightly with two layers of foil or place in a freezer-safe container. Freeze up to 2 months.
- For best results, freeze before baking. Assemble in a foil pan, wrap well, and freeze. Bake from frozen, adding about 20–30 minutes to the bake time.
Reheating without drying:
- Oven method (best): Reheat at 350°F (175°C) for 15–20 minutes for a whole dish, or 10–12 minutes for single servings. Cover loosely with foil for the first half to keep moisture, remove foil to crisp the topping.
- Microwave (fast): Heat single portions for 1–2 minutes on medium power. Then place under a hot oven broiler for 1–2 minutes to re-crisp the cracker top if needed.
- Avoid overcooking: watch for bubbling edges and warm center. Overheat and the cabbage can get mushy or the sauce can split.
Tips to make Best Cabbage Casserole With Ritz Crackers
- Don’t overcook cabbage in the pan. You want it soft but not mushy so it keeps shape after baking.
- Brown meat or mushrooms well. The Maillard browning adds deep, savory flavor.
- Drain excess fat to prevent a greasy casserole, but keep a bit for flavor.
- Use freshly crushed crackers; fine crumbs will pack and brown more evenly.
- Let the casserole rest 8–10 minutes after baking so the sauce firms up for clean slices.
- Taste before baking. Adjust salt and pepper while the sauce is warm.
- If your topping browns too fast, cover loosely with foil and finish baking until bubbling.
Variation
- Make it Spicy: Add 1–2 chopped jalapeños with the onions, use pepper jack cheese, and mix in 1/2 teaspoon cayenne. The cracker top pairs well with heat.
- The Healthy Version: Use low-fat yogurt instead of sour cream, lean ground turkey, and swap half the cheese for part-skim mozzarella. Use whole-grain crackers or crushed nuts for the top.
- The Deluxe Version: Mix in 1 cup cooked bacon bits, swap cream soup for a homemade béchamel with a splash of white wine, and add 1 cup gruyère cheese for a rich, nutty taste.
- Vegetarian Twist: Replace meat with roasted cauliflower florets and cooked lentils for body and protein. Use mushroom soup or a cashew cream for richness.
FAQs
Q: Can I make this ahead of time? A: Yes. Assemble the casserole, cover, and chill up to 24 hours before baking. Add the cracker topping just before baking to keep it crisp.
Q: Why is my casserole too watery? A: Likely you used very wet cabbage or too much milk. Pat cabbage dry after rinsing and use the lower milk amount. You can bake uncovered a few extra minutes to reduce liquid.
Q: Can I use frozen cabbage? A: Fresh gives best texture. If you must use frozen, thaw and squeeze out excess water, then reduce added milk or sauce to avoid sogginess.
Q: Why did my cracker topping get soggy? A: If added too early or if excess sauce reaches the top, crumbs will soften. Add crumbs after baking for the last 10 minutes or keep crumbs separate and add just before serving.
Q: How do I make it gluten-free? A: Use certified gluten-free crackers or crushed gluten-free pretzels. Check cream soup labels, or make a simple gluten-free white sauce at home.
Q: Can I freeze individual portions? A: Yes. Cool fully, wrap single portions in foil or use airtight containers. Reheat from frozen in a 350°F oven, covered, then uncover to crisp the top.
Q: My cheese separated during baking. Why? A: High heat can cause some cheeses to release oil. Use a blend of cheeses designed for melting, and avoid ultra-high oven temps. Bake at the recommended 375°F and watch the dish.
Conclusion
This Best Cabbage Casserole With Ritz Crackers recipe gives you a simple, warm meal that is easy to make and full of good taste. For a Southern take on cabbage casserole that leans on old-time flavors, see Old-Fashioned Cabbage Casserole – Spicy Southern Kitchen. If you want a cheesy family-style version with notes of nostalgia, read My Grandma Neva’s Cabbage Casserole Is the Best Thing She Ever …. Enjoy baking, and feel free to change the dish to match your taste.
Print
Best Cabbage Casserole With Ritz Crackers
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian option available
Description
A warm, comforting dish of tender cabbage combined with a creamy sauce and topped with crunchy Ritz crackers, perfect for family meals.
Ingredients
- 1 medium head green cabbage (about 2–3 lbs), cored and sliced thin
- 1 lb ground beef, pork, or turkey (or 16 oz mushrooms for vegetarian)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1 cup sour cream or plain yogurt
- 2 cups shredded cheddar cheese (divided)
- 1/2 cup milk
- 12–15 Ritz crackers, crushed (about 1 1/2 cups crumbs)
- 3 tablespoons butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1 tablespoon oil for sautéing
Instructions
- Preheat the oven to 375°F (190°C). Oil a 9×13-inch baking dish and set it nearby.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add diced onions and cook for 4–6 minutes until soft.
- Add garlic and cook for 30–60 seconds.
- Add the ground meat (or mushrooms) and brown for 6–8 minutes.
- Add the sliced cabbage and stir, cooking for 4–6 minutes until it wilts.
- Lower heat, then stir in cream soup, sour cream, milk, half of the cheese, salt, pepper, and paprika. Mix until even.
- Spread the mix into the prepared baking dish, ensuring it’s even.
- Toss the crushed Ritz crackers with melted butter until shiny.
- Sprinkle the remaining cheese over the casserole, then the buttered cracker crumbs.
- Bake uncovered for 20–25 minutes until bubbling and golden brown.
- Rest for 8–10 minutes before serving.
Notes
Adjust seasonings to taste; let cool before refrigerating leftovers. The casserole can be prepared ahead of time and baked later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: cabbage casserole, comfort food, easy recipe, affordable meals, family-friendly dish