1 med. head cabbage, shredded
1 can condensed cream of celery soup
1/4 c. milk (can milk will do)
1 c. grated process American cheese
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. bread crumbs
2 tbsp. melted butter

Cook cabbage in boiling, salted water until tender. Drain. In the meantime, combine soup, milk, cheese, salt, and pepper in saucepan. Heat, stirring until cheese has melted. Combine with cabbage. Place in 1 1/2 quarts casserole bowl and put bread crumbs on top and bake for about 20 minutes.