Ingredients
2-1/2 cups coarsely crushed cornflakes1/2 cup butter, melted4-1/2 cups shredded cabbage1/3 cup chopped onion1/4 to 1/2 teaspoon salt1/4 to 1/2 teaspoon pepper1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1 cup whole milk1/2 cup mayonnaise2 cups shredded cheddar cheese
Preparation
In a small bowl, toss cornflakes with butter; sprinkle half into a greased 13x9-in. baking dish. Layer with cabbage, onion, salt and pepper. In a large 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.
