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5 medium carrots, diced
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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