8 c. cooked cabbage
2 c. corn flakes
1 stick butter
1 can celery soup
1/2 c. mayonnaise
1/2 c. milk
1/2 c. cheddar cheese, shredded

Cut cabbage, not too fine, and cook in boiling, salted water until crisp soft. In buttered 2 quart casserole, put 1/2 mixture of crushed corn flakes and butter mixed together. Top with cabbage, then sauce.

SAUCE: Mix together soup, mayonnaise and milk. Top with rest of corn flake mixture. Top with cheese. Bake 30 to 45 minutes at 350 degrees. Serves 8 to 10.