I’ll admit I’m not a fan of cold coleslaw. Add the words warm and crispy to the title and I’m its biggest fan! This side item goes great paired with your chicken dinner or served at a BBQ next to burgers and hot dogs. You’ll have a new appreciation for this classic.
The first time I made this dish was for dinner. I paired it with a sundried tomato pesto chicken. The kids weren’t too sure about it until my 6 year old dove in and exclaimed “WOW! This is really good!”. From then on I have made it several times paired with hot dogs, burgers, chicken and just by itself as a lunch salad (I was craving it ok!). It’s super easy to make and bakes quickly. Such a smart twist on an old favorite.
Mix tri-color coleslaw mix, dressing, and Cheddar Jack cheese together in large bowl.
Transfer cole slaw to casserole dish. In separate bowl, combine panko plain bread crumbs, softened butter (not melted) and remaining cheese together. I use my hands to make sure it gets nice and crumbly. Sprinkle on top of cole slaw. Bake at 400 degrees for 15 minutes or until top is golden brown and edges are bubbly.
Ingredients
- 8 ounces tri-color cole slaw
- 3/4 C plain panko bread crumbs
- 1 1/4 C shredded Sargento Cheddar Jack Cheese
- 1/2 C Marie's cole slaw dressing (in refrigerator section of Produce Department)
- 2 T butter
- 1/4 t salt
- 1/4 t pepper
Instructions
- Preheat oven to 400 degrees.
- Combine slaw, dressing, 1 cup cheese, salt and pepper in large bowl. Transfer to casserole dish.
- Mix bread crumbs, softened butter and remaining cheese together until crumbly. Sprinkle on top of cole slaw.
- Bake for 15 minutes or until top is golden brown and edges are hot and bubbly. Serve warm.
Notes
Recipe from my Aunt Yolonda, adapted from Apron Meals
