Cabbage and Potato Casserole

2 1/2 cups	onions - chopped
1 Tbsp	canola oil
1 lb	cabbage - shredded (8 cups)
2 1/2 cups	potato - cooked, mashed
8 oz.	cheddar cheese - grated
2	eggs - beaten
1/4 cup	milk (can be lowfat)

4 servings



Saute the onion in the oil, covered, until soft, then add the shredded cabbage and cover, cooking slowlyand stirring occasionally until the cabbage is tender (do not overcook). The potato can be cooking separately if there are no leftover potatoes to use. Mix the beaten egg with the cheese, milk and other ingredients; pour into a 2-quart greased casserole and bake at 400 degrees for about an hour or until moderately browned on top.

Patricia Hollander Gross

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