Printable | Taste of Home

Cheddar Cabbage Casserole

2-1/2 cups coarsely crushed cornflakes
1/2 cup butter, melted
4-1/2 cups shredded cabbage
1/3 cup chopped onion
1/4 to 1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup milk
1/2 cup mayonnaise
2 cups (8 ounces) shredded cheddar cheese

Toss the cornflakes and butter; sprinkle half into a greased 13-in. x
9-in. baking dish. Layer with the cabbage, onion, salt and pepper. In

Printed from tasteofhome.com Oct 13, 2008

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Cheddar Cabbage Casserole cont.

a bowl, combine the soup, milk and mayonnaise until smooth. Spoon
over top; sprinkle with cheese and remaining cornflake mixture. Bake,
uncovered, at 350° for 45-50 minutes or until golden brown.

Yield: 8-10 servings.