5-6 med. carrots, sliced
3 lb. head of cabbage, coarsely shredded
4 tbsp. flour
2 tbsp. butter
1 1/2 c. milk
1 c. diced American cheese

Cook carrots and cabbage separately in salted water until tender. DRAIN WELL. Place alternately in greased 3 quart casserole. Prepare cheese sauce, cook until thickened. Pour over vegetables. Place cubed bread over top. Bake until thoroughly heated.