Cabbage Cheese Bake
- 1 lg Head cabbage; (about 3 1/2
- -lbs.) cut into 1
- 1/4 c (1/2 stick) Parkay margarine
- -divided
- 3 tb Flour
- 1/2 ts Paprika
- 1 c Milk
- 1 lb Velveeta pasteurized process
- -cheese spread
- 2 c Croutons
Cover cabbage with water in Dutch oven; bring water to boil. Cook 2 1/2
minutes; drain well.
Heat oven to 350 degrees.
Melt 2 tablespoons margarine in saucepan over medium-low heat. Blend in
flour and paprika.
Gradually stir in milk; cook, stirring constantly, until mixture thickens
and comes to a boil. Add cheese spread; stir until melted. Add cabbage.
Pour into 12" x 7 1/2" baking dish. Toss croutons with remaining melted
margarine. Sprinkle over cabbage mixture; cover.
Bake 25 minutes. Uncover; continue baking 20 minutes or until croutons are
toasted. Let stand 10 minutes before serving. Serves 8.
Posted to recipelu-digest by "Diane Geary" on Feb 24,
1998
minutes; drain well.
Heat oven to 350 degrees.
Melt 2 tablespoons margarine in saucepan over medium-low heat. Blend in
flour and paprika.
Gradually stir in milk; cook, stirring constantly, until mixture thickens
and comes to a boil. Add cheese spread; stir until melted. Add cabbage.
Pour into 12" x 7 1/2" baking dish. Toss croutons with remaining melted
margarine. Sprinkle over cabbage mixture; cover.
Bake 25 minutes. Uncover; continue baking 20 minutes or until croutons are
toasted. Let stand 10 minutes before serving. Serves 8.
Posted to recipelu-digest by "Diane Geary"
1998
