1 lg. head cabbage, cut up into lg. pieces & cooked
4 c. potatoes, boiled and diced
1 can mushrooms
1 can cream of mushroom soup
1 1/4 c. grated Parmesan cheese
Salt & pepper
Set aside cheese. Combine all the ingredients in a large casserole. Mix in 1/2 the cheese, then sprinkle rest of cheese on top. Bake until bubbly, at 325°. This is extra-specially good with new potatoes and garden cabbage.
Sandy Hapka