1 quart cooked turnip greens
1 (10-ounce) cream of celery soup
2 cups cornbread crumbs
1 stick melted butter, melted

Preheat oven to 350 degrees. Drain liquid from cooked and seasoned greens. Layer greens, soup and cornbread crumbs into a greased 2-quart baking dish. Top with melted butter and cook for 30 minutes.