4 c. shredded cabbage
1 can cream of celery soup (undiluted)
1/2 c. mayonnaise
1 c. milk
2 1/2 c. crushed corn flakes
1/2 c. butter
1 c. shredded Cheddar cheese

Place cabbage in cold water for 3 to 5 minutes; drain well. Mix soup, milk and mayonnaise and heat, stirring, until smooth. Melt butter in baking dish; blend in 1 1/2 cups of corn flake crumbs. Place cabbage over corn flakes and pour soup mixture over cabbage. Cover with remaining corn flakes and top with cheese.

Bake at 350°F for 30 minutes.

Yield: 6 to 8 servings.