Cabbage and carrot casserole recipe

 
5 medium diced carrots
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.