1 medium head cabbage
Water (for cooking)
1/2 teaspoon salt
1 can condensed Cheddar cheese soup
1/2 cup milk
4 strips bacon, crisp
1 (3 ounce) can French-fried onions
Chop cabbage. Cook in salted water until tender. Drain. Place in 2-quart casserole. Mix together soup and milk until well blended. Add bacon, crumbled. Pour over cabbage and top with onion rings. Bake at 350 degrees F for about 30 minutes.
NOTE: If you prefer, you may substitute 2 cups homemade cheese sauce for soup and milk.