16 ounces shredded cabbage
1 can condensed Cheddar cheese soup
1/2 c. fat free milk
4 strips bacon, cooked crisp & crumbled
Preheat oven to 350F.
Cook cabbage in salted boiling water until tender. Drain well.
Spray a 2-qt casserole dish with cooking spray. Place cooked cabbage in the casserole dish. Whisk together soup and milk, add bacon crumbles, and pour over the cabbage. Bake 30 min. or until bubbly.