Cabbage Casserole

1 med. head cabbage, chopped
1 onion, chopped
1 can FF cream of mushroom soup, undiluted
"cheeze" (to equal 8 oz. American cheese, cubed)
salt & pepper to taste
1/4c bread or cracker crumbs

Cook cabbage in boinling salted water til tender, drain. Saute onion in
water or spray. Add soup; mix well. Add the "cheeze" and heat til melted.
Stir in cabbage, s & p. Pour into ungreased 2 quart baking dish. (Here's
where it gets tricky). The original recipe called for mixing the crumbs
with 1T melted butter. You should be able to just put the crumbs alone on
top of the dish (I think) and bake uncovered at 350 for 20-30 mins.

The cookbook (Inn Ovations, a Bed & breakfast cookbook put out by the Quad
City area B&B association) says "A great potluck recipe"!