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