8 c. thinly sliced cabbage (about 1 lb.)
1 can celery soup
1/2 c. salad dressing (Hellmann's)
1/2 c. milk
2 c. corn flakes
2 tbsp. melted butter
1/2 c. shredded Cheddar cheese
1/2 tsp. salt

Cook cabbage in boiling water 3-4 minutes. Drain. Combine soup, salad dressing, milk and salt in a saucepan; mix and heat. Combine cornflakes and butter until well coated.

Pour half of flakes in bottom of shallow 1 1/2 quart casserole. Alternate layer of cabbage and sauce in casserole. Top with cheese and balance of cornflakes. Bake 15 minutes at 375 degrees.