ANN COX / PURITY DAIRIES
1 medium head cabbage, washed and coarsely shredded
1/4 c butter
1 medium onion, chopped
8 oz - 2% milk Velveeta cheese, cubed
1 (10-oz) can reduced fat cream of celery soup
2/3 c milk
1 t dry mustard
1 t hot pepper sauce
1/2 c seasoned bread crumbs
Cook cabbage in boiling water with 1/2 teaspoon baking soda for 8-10 minutes; drain and reserve cabbage. Melt butter in skillet and sauté onion for 3-5 minutes, stirring continually over medium heat. Add cheese and stir to melt. Add soup, milk, mustard and hot pepper sauce and stir to mix. Coat a 9 X 13 baking dish with vegetable spray. Spread cooked cabbage in bottom of casserole and pour cheese sauce on top, mixing with cabbage. Sprinkle bread crumbs on top. Bake casserole at 350 F for 30-40 minutes or until mixture is hot and bubbly. Yield: 6-8 servings.
