Crusty Crunchy Cheddar Cabbage Casserole

My home state (Wisconsin) lays claim to being the nation's largest producer of cheeses! Here's a recipe featuring two of my favorite foods: cheese and cabbage!

• Ready In: 55 mins
• Serves: 10
• Yields: 1/2 cup

Ingredients

• 2 1⁄2 cups  corn flakes, crushed
• 1⁄2 cup butter, melted
• 4 1⁄2 cups  shredded cabbage
• 1⁄4 cup  chopped onion
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 (10 3/4ounce) can  cream of mushroom soup
• 1  cup milk
• 1⁄2 cup mayonnaise (no substitutions)
• 2  cups  shredded cheddar cheese

Directions

1. Preheat oven to 350; grease a 13x9 pan, set aside.
2. Toss cornflakes & butter; sprinkle half into pan.
3. Layer cabbage, onion, salt & pepper.
4. In a medium mixing bowl, combine soup and mayonnaise; spoon over other stuff, sprinkle with cheese and remaining cornflake mixture.
5. Bake, uncovered for 45-50 minutes (golden brown).