1/4 cup (1/2 stick) butter
1 small head cabbage, coarsely chopped
2 cups shredded Cheddar cheese, divided
2 large onions, sliced
4 potatoes, cooked, drained and sliced
1 (10 oz.) can cream of chicken soup

Melt butter. Add cabbage and onions. Sauté until wilted.

Place half of the cabbage, onion mixture in a 3-quart casserole. Place half of cooked potatoes on top. Sprinkle with 1 cup cheese. Repeat cabbage, onion mixture, sliced potatoes. Pour cream of chicken soup over all. Sprinkle remaining cheese on top.

Bake at 350°F for 30-45 minutes.

Serves 6-8.