2 lbs. Velveeta
1 sm. head cabbage, grated
1 c. carrots, grated
1/2 med. onion, chopped
1 c. celery, chopped
1 can cream of chicken soup
6 cans water (soup cans)
2 c. milk
1 c. flour
1/4 tsp. pepper
1 c. butter
1 can Ro-Tel Tomatoes with chilies

Boil carrots, cabbage, celery, onion, soup and water until vegetables are tender. Set aside.

In skillet make white sauce with butter, flour and milk; add to other mixture, cook until smooth. Add cheese, pepepr and tomatoes. Cook until cheese is all melted.