Ingredients:

1 big head (3-1/2 lb.) cabbage (coarsely chopped)

1/4 cup plus finely chopped sweet onion

1 cup cracker crumbs (like saltines)

1 cup grated colby or jack cheese

freshly ground pepper to taste

sprinkle of garlic powder & curt's seasoning salt or any seasoned salt

1 can cream of chicken soup

1 cup evaporated milk

1 cup plus crushed potato chips

Directions:

1. Preheat oven to 350 degrees. Grease a 3 qt. Stoneware casserole dish with butter; set aside. Cook cabbage in a small amount of water for 7 minutes; drain and set aside.

2. Sauté onion in a small amount of butter, until translucent.

3. In a large bowl, combine onion, soup, cheese, evaporated milk, pepper, garlic powder and Curt's seasoning. Add cracker crumbs; add mixture to the drained cabbage. Pour into greased casserole dish.

4. Sprinkle with crushed potato chips (leave off if refrigerating overnight). Cover and refrigerate overnight, if desired. Bring to room temperature and sprinkle crushed potato chips over top, just before baking.

5. Bake at 350 degrees uncovered for about 1 hour, until bubbly and hot in center. Make in a 3 qt. stoneware casserole dish

Bon Appetit!