1 med. head cabbage
1 can cream of mushroom soup
2 pieces cooked bacon
1/2 c. grated sharp Cheddar cheese

Cook cabbage in a small amount of water until tender. Drain well. Cut up into bite-size pieces. Alternate layers in a 1 quart casserole of cabbage, cream of mushroom soup and crumbled bacon and cheese. Cover top with remaining cheese. Bake in a 350 degree oven for 30 minutes. Serves 4.