Cabbage Casserole

Serves 6-8

• 1 large head cabbage, shredded
• (about 12 cups)
• 1 medium onion, chopped
• 6 Tbsp. butter or margarine, divided
• 1 (10-11 oz.) can condensed cream of mushroom soup
• 8 oz. American cheese, cubed
• 1/4 cup dry bread crumbs
• Salt and pepper, to taste

Cook cabbage in boiling salted water until tender; drain thoroughly. In a large skillet

sauté onion and 5 tablespoons butter until tender. Add soup; mix well. Add cheese, stir until melted. Remove from heat, stir in cabbage, salt and pepper. Transfer to an ungreased 2-quart baking dish. In small skillet, melt remaining butter, stir in dry bread crumbs and cook until lightly browned. Sprinkle over top of casserole. Bake, uncovered, at 350°F for 20 to 30 minutes.