1 medium cabbage

3/4 stick butter

1 onion chopped fine

1 can cream of mushroom soup

1/2 pound Velvetta cheese

Bread crumbs

Salt and red pepper to taste

Chop cabbage fine. Boil until very tender. Saute onions in butter until wilted and add cheese in chucks and continue to cook over low heat until cheese is melted. When cheese is melted, add mushroom soup. Stir over low heat and blend in soup with cheese mixture. When blended add boiled cabbage and mix well. Add about 3/4 cup to 1 cup plain crumbs until mixture reaches casserole consistency. Season to taste. Put in 1 1/2-quart or 2-quart casserole dish. Sprinkle bread crumbs on top. Bake at 350 degrees for 20 to 30 minutes until bubbly and hot.

Carol Bernard, Coteau Holmes