1 medium cabbage, coarsely shredded
1 (10 3/4 oz.) can cream of celery soup (undiluted)
1/4 c. milk
1 c. (4 oz.) shredded processed American cheese
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. fine dry bread crumbs
4 tbsp. butter

Cook cabbage in boiling water 5 to 7 minutes or until tender. Drain. Place cabbage in a lightly greased 1 1/2-quart baking dish. Combine soup, milk, cheese, salt and pepper, mixing well. Pour over cabbage. Combine bread crumbs and butter, stirring well. Sprinkle over cabbage.

Bake at 350°F for 15 minutes.

Makes 6 servings.