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Cabbage-Cheese Casserole

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  • 1 Head cabbage
  • 1 Velveeta cheese; (8 oz.)
  • 1/4 c Milk
  • 1 tb Butter


Cook cabbage. Make a cheese sauce of the Velveeta cheese, milk and butter. Separate leaves of cabbage. In a casserole, layer cabbage about 1-inch thick; spread cheese sauce over the leaves. Continue layering cabbage and cheese sauce. Finish with cabbage and top with diced cheese. Bake until top cheese is melted and casserole is heated through. Posted to recipelu-digest Volume 01 Number 657 by "Diane Geary." <> on Jan 31, 1998