Cabbage and carrot casserole recipe
5 medium diced carrots
1 c buttered bread crumbs
1/2 head cabbage
Cook carrots in salt water until tender.
Cook cabbage separately in salt water until tender.
Drain both vegetables and place in buttered casserole in layers.
Cheese Sauce
4 tbsp flour
2 tbsp butter
1 1/2 c milk
1 c diced velveeta cheese
Combine all ingredients; cook until thickened.
Pour cheese sauce over vegetables.
Top with buttered crumbs and bake at 350 degress for 25 minutes.
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