Scalloped Cabbage Casserole
8 Cups Green Cabbage, thinly sliced
2 Large Carrots, shredded
1 Onion, chopped
3 Tbsp. Butter or Margarine
3 Tbsp. Flour
1 tsp. Seasoning Salt
1/4 tsp. Pepper
1/2 tsp Garlic Powder
1 Can Cream of Mushroom Soup
1 1/2 Cup Milk
1 1/2 Cup Shredded Cheese
1/2 Cup Bread Crumbs
3 Cups of Cooked Rice
Cook the cabbage and carrots in boiling water until tender. In a saucepan, saute the onion in the butter or margarine until tender. Stir in flour, seasoning salt, peper and garlic powder. Gradually add milk and cream of mushroom soup. Cook until thickened. Drain cabbage and carrots. In a large casserole dish, place cooked rice, top with cabbage and carrots and mix together. Pour sauce over top and mix. Top with bread crumbs and grated cheese. Bake uncovered in a 350F oven for 30 to 40 minutes or until brown. Enjoy!!