This makes an awful lot so perhaps 1/2 recipe would be adequate.

6 c. shredded cabbage
3 c. thinly sliced carrots
2 (10 1/2 oz.) cans chicken gravy
1 tsp. mustard
2 c. shredded American cheese
3 tbsp. butter, melted
1 lg. onion, thinly sliced
2 tbsp. butter
2 tbsp. flour
1/3 c. wheat germ
1/4 c. fine bread crumbs

Cook cabbage and carrots in small amount of boiling water until tender. Drain. In same pan cook onion in 2 tablespoon butter until tender. Blend in flour. Add gravy, mustard and a dash of salt. Cook until thick and bubbly. Stir in cheese and vegetables. Put in 12 x 7 x 2 inch baking pan. Combine wheat germ, bread crumbs and melted butter and sprinkle over casserole. Bake at 375 degrees for 20 to 25 minutes until hot and bubbly.