1 lb. cabbage, thinly shredded (6 c.)
1/3 c. chopped green onion
1 1/2 c. shredded carrots
1/4 tsp. celery seed
1 can cream of mushroom soup
1 c. sour cream
1 tbsp. cream style horseradish
1 c. Pepperidge Farm herb dressing mix (fine)
1/3 c. melted butter

Toss cabbage, onion, carrots together. Combine celery seed, mushroom soup, sour cream and horseradish. Fold soup mixture into vegetables. Spoon into greased 9 inch square baking dish. Combine dressing and butter.

Sprinkle over casserole. Bake at 350 degrees for 35-40 minutes until vegetables are crisp and dressing is browned.