1 sm. head cabbage
1 can cream of chicken soup
1/2 soup can milk
1/4 c. grated cheese
1 c. bread crumbs
Butter for topping

Cut cabbage in small wedges. Cook in salted water until tender; drain thoroughly. Into greased casserole place alternate layers of cabbage and soup- milk-cheese mixture. Top with bread crumbs and dot generously with butter.

Bake about 30 minutes at 350 degrees. Yield: 4-6 servings.