4 cup shredded cabbage, cover with cold water and refrigerate for 30 min

1 stick margarine

1 cup milk

1 can celery soup

1/2 cup mayonnaise

2 & 1/2 cup bread crumbs

1/2 cup grated sharp cheese

Melt margarine and pour half into a large casserole dish. Mix soup, mayo, milk. Bring to a boil and set aside.

Place half of the crumbs in casserole dish. Add cabbage. Sprinkle with cheese. Pour soup mixture over cheese, top with remaining crumbs. Pour remaining margarine over crumbs. Bake uncovered at 350 degrees for 30 minutes. Recipe can be doubled. Also can use cornbread stuffing mix in place of bread crumbs.

Recipe by Joyce Pulley

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