250 oz

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Cabbage, Spaghetti, and Cheese Casserole
LUNCH

Cabbage, Spaghetti, and Cheese Casserole

This 1920d vintage casserole was a family favorite for generations as a side dish to any cooked meats and sausages. For vegetarians, it pairs wonderfully with a salad.

  • Perp

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
  • Yield

    8

Ingredients

  • 3 tablespoons butter or lard, melted
  • 1½ cups spaghetti, broken into small pieces
  • 3 tablespoons flour
  • 1 teaspoon salt
  • ½ pound American cheese, shaved
  • 2 cups milk
  • 4 cups shredded cabbage
  • 1 cup buttered breadcrumbs

Instructions

  1. Cook the spaghetti according to package directions. Drain and set aside.
  2. Combine the flour, butter, milk and salt in a medium-large bowl.
  3. Add the cheese and stir until melted.
  4. Add the cabbage and spaghetti; combine well.
  5. Preheat the oven to 350°F.
  6. Add the mixture to a greased baking dish.
  7. Add the buttered crumbs on top.
  8. Bake for about 25–30 minutes until cooked well.
  9. Serve warm.

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250 oz

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