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Cabbage Casserole, layered, w/white sauce

Source of Recipe

from wwr when it was for free
Cabbage Casserole, layered, w/white sauce

for the white sauce:
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1 1/2 cup milk or half+half

for the casserole part:
1 head coarsely chopped cabbage, (not the core pieces)
1 1/2 cups white sauce (recipe above)
4 cups shredded longhorn or Monterey Jack cheese, (16 ounces)
3/4 cups toasted bread crumbs
2 - 3 tablespoons butter

for the white sauce:

Place the butter in a 1 quart glass measuring cup. Microwave on high, 100 percent power, until melted,
30 seconds - 1 minute.
Watch carefully so it does not splatter.
Stir in the flour and salt.
Blend in the milk.
Microwave on high, 100 percent power, until thickened,
3 - 6 minutes, stirring once or twice during cooking.
Makes 1 1/2 cups.


for the casserole part:

Preheat oven to 350 degrees F.
Grease a 2 quart casserole dish.
Steam the cabbage in a small amount of water until tender.
Drain well. Let cool slightly.
OR
don't steam the cabbage and use a larger casserole dish,
it is up to you.
Melt the butter in a frying pan.
Add the bread crumbs and saute until lightly browned.
Set aside.
Place 1/3 of the cabbage in the bottom of the casserole dish.
Add 1/2 cup of the white sauce and 1/3 of the cheese. Continue layering, ending with the cheese.
Sprinkle with the buttered bread crumbs.
Bake, uncovered, for approximately 1 hour or until the
cheese is melted and the casserole is bubbly.
Makes 6 - 8 side dish servings.