Cabbage Mushroom Casserole

Cabbage Mushroom Casserole

Ingredients
2 Tbsp butter
1 can (10 oz) cream of mushroom soup
¾ cup cream
1 tsp Italian herbs
2 cloves garlic, minced
Salt and black pepper to taste
1 cabbage cut in wedges
1 cup royal tan mushrooms, chopped
1 yellow shallot, diced
½ cup Monterrey Jack cheese, shredded
½ cup Italian breadcrumbs
2 pieces bacon, cooked and crumbled

Directions
1. Preheat oven to 375 degrees.
2. Melt butter in a 9 x 13 inch casserole dish.
3. In a heavy stockpot, combine soup, cream, herbs, and garlic. Add salt and pepper to taste.
4. Remove casserole dish from oven. Lay cabbage wedges in butter. Distribute mushrooms and shallots evenly over cabbage. Pour soup mixture over top. Sprinkle with cheese. Top with bread crumbs and crumbled bacon.
5. Cover loosely with foil and bake 25 minutes. Remove foil and finish under broiler for a crisp golden top.