4 c. chopped cabbage
1 can cream of celery soup
1 1/2 c. shredded cheddar cheese
1 c. milk
1 c. mayonnaise
2 c. corn flakes (crushed)
1 stick butter (melt in bottom of pan)

Mix soup, milk and mayonnaise. Put 2/3 of crumbs in bottom of pan. Put cabbage over crumbs. Pour all but 2/3 cup of the soup mixture over cabbage. Top with cheese and remaining corn flakes. Pour remainder of soup over top. Bake at 350 degrees for 30-45 minutes.

This recipe was shared from a friend of mine, Irene Baker. It is an excellent dish.