CABBAGE CASSEROLE A family reunion favorite 1 small cabbage or 1/2 large cabbage 1 medium Vidalia® onion 1/2 stick (1/4 cup) margarine Salt and pepper, to taste 1/4 cup mayonnaise 1 10.75-ounce can cream of mushroom or cream of chicken soup TOPPING 1 stick (1/2 cup) margarine 1 cup grated sharp Cheddar cheese 1 stack round butter crackers, crushed Coarsely chop cabbage and place in 2-to 3-quart casserole dish. Chop onion and place on top of cabbage. Melt 1/2 stick margarine and pour over cabbage. Sprinkle with salt and pepper to taste. In small bowl, mix soup and mayonnaise together. Spread over top of cabbage mixture. Preheat oven to 350°. To make topping, melt the remaining stick of margarine. In small bowl, mix melted margarine, grated cheese and crushed crackers. Sprinkle cracker-cheese mixture over top of casserole. Bake for about 45 minutes or until top is browned and inside is bubbly. Yields 8 servings. Janice Webb Lawrenceville, GA Hint: To reduce calories, fat, cholesterol and sodium in this recipe, use reduced-fat margarine and reduced-fat mayonnaise. Cut the shredded cheese to 1/2 cup and margarine to 1/2 stick (1/4 cup) in the topping. You could also substitute low-fat or reduced-sodium crackers. Result: Each serving contains 221 calories, 16.7g fat, 10mg cholesterol and 500mg sodium.

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