Cabbage Casserole

• 1 large head cabbage, shredded (about 12 c.)
• 1 onion, chopped
• 6 Tbsp. margarine or butter, divided
• 1 (10 3/4 oz.) can condensed cream of mushroom soup, undiluted
• 8 oz. processed American cheese, cubed
• salt and pepper to taste
• 1/4 c. dry bread crumbs

1. Cook cabbage in boiling salted water until tender; drain thoroughly.
2. In a large skillet, saute onion in 5 tablespoons butter until tender.
3. Add soup and mix well.
4. Add cheese; heat and stir until melted.
5. Remove from the heat.
6. Stir in cabbage, salt and pepper.
7. Transfer to an ungreased 2-quart baking dish.
8. In a small skillet, melt remaining butter.
9. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole.
10. Bake, uncovered, at 350u0b0 for 20 to 30 minutes or until heated through.

head cabbage, onion, margarine, condensed cream, american cheese, salt, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=352406 (may not work)