Cabbage Casserole

Cabbage Casserole 8 C. chopped cabbage 3 1/2 T. butter 10.5 oz. cream of chicken soup 1 large egg 2.8 oz. french fried onions 2 C. shredded sharp cheddar cheese 1/4 tsp. paprika 1/4 tsp. salt 1/2 tsp. pepper 20 crushed ritz crackers Place the cabbage in a pot and cover with water, bring to a boil and cook for 10 minutes, drain well. Put the cabbage back in the pot and stir in 2 T. of butter till melted. Stir in the soup and combine well. Put the egg in a bowl and lightly beat, add a couple spoonfuls of the hot cabbage mixture to the egg to temper it. Pour the egg into the cabbage and stir well. Add in the french fried onions, 1 3/4 C. of the cheese and the seasonings. Stir well and pour in a 2 quart casserole dish. Bake, uncovered in a 350 degree oven for 35 minutes. Meanwhile, melt the remaining 1 1/2 T. butter and combine it with the crushed crackers. After 35 minutes, remove from the oven and sprinkle the crackers over the top and then sprinkle the remaining 1/4 C. cheese around. Return to the oven for 5 minutes.