Craft this creamy, cheesy dish with a crunchy topping for an easy dinner.
In a large pan over medium heat, add 1/4 cup melted butter and the chopped onion; cook until soft. Add chopped cabbage, and sauté for 8-10 minutes. Season with salt and pepper to taste.
Transfer the sautéed cabbage and onions into the prepared casserole dish. In a small bowl, mix the cream of mushroom soup with the Greek yogurt until smooth. Pour over.
In another bowl, toss together the shredded cheddar cheese and crushed whole wheat crackers with the remaining melted butter. Sprinkle this topping evenly over the casserole.