1 large head diced cabbage
1 chopped medium onion
4 tablespoons butter
1 cup of diced mushrooms
1 (10.5 ounce) can cream of mushroom soup
1 (8 ounces) Velveeta cheese, cut into chunks
salt and pepper to taste
1 cup crushed Ritz cracker
1/4 cup melted butter

1 large head diced cabbage 1 chopped medium onion 4 tablespoons butter 1 cup of diced mushrooms 1 (10.5 ounce) can cream of mushroom soup 1 (8 ounces) Velveeta cheese, cut into chunks 1 cup crushed Ritz cracker 1/4 cup melted butter

Boil cabbage in salted boiling water; boil until tender. Remove from water and drain well.

Sauté the onion salt, pepper and mushrooms in the 4 tablespoons butter until onions are clear. Stir in Velveeta until melted.

Add drained cabbage and can of soup. Mix well and pour into a 10 x 13 casserole dish. Sprinkle with crushed crackers and drizzle with the melted butter.

Bake at 350° for 30 minutes until edges are brown and casserole is bubbly.