1SMALL CABBAGE, 1 CAN CREAM OF CHICKEN SOUP, 1/2C. MAYONNAISE, 1-1/2 BLOCK BUTTER, 1C.GRATED CHEESE, 1 SLEEVE CRUSHED RITZ CRACKERS, SALT AND PEPPER.CHOP CABBAGE AND ONION. SALT AND PEPPER AND LAYER IN CASSEROLE DISH, MIX SOUP WITH 1/2C. MAYONNASIE AND 1/2 STICK BUTTER. THEN POUR OVER CABBAGE. MIX 1 STICK BUTTER, 1C. GRATED CHEESE, AND 1 SLEEVE OF CRUSHED RITZ CRACKERS AND PUT OVER CABBAGE MIXTURE. BAKE AT 350 FOR 45 MINS. OT TILL BROWN.