CABBAGE CASSEROLE

INGREDIENTS:

• 1 large head cabbage, shredded (about 12 cups)
• 1 onion, chopped
• 6 tablespoons butter, divided
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 8 ounces process cheese (Velveeta), cubed
• Salt and pepper to taste
• 1/4 cup dry bread crumbs

DIRECTIONS:

1. Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender.
2. Stir in soup. Add cheese; stir until melted. Remove from the heat. Stir in the cabbage, salt and pepper.
3. Transfer to an ungreased 2-qt. baking dish.
4. In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole.
5. Bake, uncovered, at 350° for 20 to 30 minutes or until heated through. Yield: 6-8 servings.