2 1/2 cups coarsley crushed cornflakes
1/2 cup butter or margarine, melted
4 1/2 cups shredded cabbage
1/3 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 cup milk
1/2 cup mayonnaise*
2 cups shredded Cheddar cheese

2 1/2 cups coarsley crushed cornflakes 1/2 cup butter or margarine, melted 4 1/2 cups shredded cabbage 1/3 cup chopped onion 1/4 teaspoon salt 1/4 teaspoon pepper 1 (10.75 ounce) can condensed cream of celery soup, undiluted 1 cup milk 1/2 cup mayonnaise* 2 cup s shredded Cheddar cheese

1.Add the cornflakes and butter; sprinkle half into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with the cabbage, onion, salt and pepper. In a bowl, combine the soup, milk and mayonnaise until smooth. Spoon over top; sprinkle with cheese and remaining cornflake mixture. Bake, uncovered, at 350 degrees F for 45-50 minutes or until golden brown.