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Vegetable Casseroles

James's Cabbage Casserole

1 medium head cabbage sliced thin
10 tablespoons butter
1/3 cup flour
1/2 teaspoon salt
pepper to taste
4 cups milk
2 cups shredded cheddar cheese
1 cup bread crumbs
Boil sliced cabbage in a large saucepan of boiling salted water for 3 to 4 minutes. Drain and add 2 tablespoons butter; set aside.
In a small saucepan, melt 6 tablespoons butter; stir in flour, salt and pepper until smooth. Gradually add milk, stirring constantly. Continue cooking and stirring until thickened and bubbly.

In a greased 3-quart or 13x9x2-inch pan, layer half of drained cabbage, pour on half of the cream sauce, then the rest of the cabbage and cream sauce on the top. Sprinkle the top with the shredded cheese. Melt remaining 2 tablespoons butter and toss with bread crumbs; sprinkle over the cheese layer. Bake uncovered in a 350° oven for about 40 to 45 minutes. Serves 10 to 12.