Crunchy Cabbage Casserole

If making a day ahead, don't top it off with the crumbs.  Wait until it goes into the oven.

This is a great casserole to make at Thanksgiving, Christmas or St. Patrick's Day.  Being from the South, all good casseroles use Cream of something soup.

2 1/2 cups Panko crumbs (original recipe calls for corn flakes but I like to mix it up)
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 3/4 ounce) can cream of mushroom soup
1 cup milk
1/2 cup mayonnaise (no substitutions)
2 cups shredded cheddar cheese

Preheat oven to 350; grease a 13x9 pan, set aside.  I actually use a smaller oval casserole dish that is taller so it's not as flat after it cooks.

Toss Panko crumbs & butter; sprinkle half into pan.
 
Layer cabbage, onion, salt & pepper.   I really pile it up because it will  cook down.

In a medium mixing bowl, combine soup and mayonnaise; spoon over other stuff, sprinkle with cheese and remaining Panko mixture.

Bake, uncovered for 45-50 minutes (golden brown).