I head cabbage, chopped
8 slices bacon, fried crisp and chopped
1 medium onion, chopped
1 medium red pepper, chopped
1 can condensed cream of mushroom soup
¾ cup grated cheddar cheese
½ cup milk
3 tsp. bacon grease
3 slices bread, toasted and crumbled
1 stick butter
1 tsp. salt

Cook the cabbage for 8 minutes in salted water. Sauté onions and pepper in bacon grease. Toss bread in butter. Combine all ingredients, except bread crumbs in casserole dish. Top with bread crumbs. Bake for 35 minutes at 350 degrees.

2 cups grated cheddar cheese
1 28-oz. can crushed pineapple
2 ½ cups Ritz cracker crumbs

1 ¼ cups granulated sugar
1 stick melted butter
¼ cup grated Cheddar cheese

In saucepan, combine pineapple (with juice) and sugar. Heat until sugar is dissolved. In a casserole or baking dish layer pineapple, cracker crumbs, butter and ¼ cup cheese. Repeat layers until you have 3-4 layers. Sprinkle last ¼ cup of cheddar cheese over top of casserole. Bake uncovered at 350 degrees for approximately 20-25 minutes until bubbly and golden brown.