4 c. shredded cabbage
1 can celery soup
1 can milk (use empty soup can)
1/2 c. (1 stick) butter, melted
1 c. mayonnaise
1 c. chopped onions
1 c. grated Cheddar cheese
2 c. crushed corn flakes

Mix corn flake crumbs and butter. Set aside. Mix all other ingredients. Put half of corn flake mixture on bottom of casserole dish. Put cabbage over this. Top with remaining corn flake crumbs.

Bake at 350°F for 30 minutes.

Makes a lot.