4 c. shredded cabbage (cover cabbage in cold water in refrigerator for 30 minutes)
1 stick butter
1 can celery soup
1/2 c. grated sharp cheese
1/2 c. mayonnaise
2 1/2 c. bread crumbs
1 c. milk

Melt butter and pour half in large casserole. Mix soup, milk and mayonnaise. Bring to boil and set aside.

Place half of bread crumbs in casserole. Add drained cabbage. Sprinkle shredded cheese over cabbage. Pour soup mixture over cheese, top with other half of bread crumbs. Pour remaining butter over this. Bake 30 minutes in 350 degree oven uncovered.