- 1 small head cabbage
- 8-10 slices Velveeta cheese
- 16-20 saltine crackers
- 1 can cream of celery soup (if using a large head of cabbage, use 2)
Cut cabbage into bite size pieces; cover with water in saucepan. Cook until tender. Drain. In medium size casserole dish, layer in this order: 1/3 can soup, 1/2 cabbage, 1/3 soup, 1/2 cheese slices, 1/2 saltine crackers, crushed, 1/2 cabbage, 1/3 soup, 1/2 cheese slices and 1/2 saltine crackers. Bake at 325 degrees F until bubbly and cheese has melted and starting to turn golden in color.
By Robin from Washington, IA
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