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Cabbage Cheese Bake

1 lg Head cabbage; (about 3 1/2 lbs.) cut into 1
1/4 c (1/2 stick) Parkay margarine divided
3 tb Flour
1/2 ts Paprika
1 c Milk
1 lb Velveeta pasteurized process cheese spread
2 c Croutons


Cover cabbage with water in Dutch oven; bring water to boil. Cook 2 1/2 minutes; drain well.


Heat oven to 350 degrees.


Melt 2 tablespoons margarine in saucepan over medium-low heat. Blend in flour and paprika.


Gradually stir in milk; cook, stirring constantly, until mixture thickens and comes to a boil. Add cheese spread; stir until melted. Add cabbage.


Pour into 12" x 7 1/2" baking dish. Toss croutons with remaining melted margarine. Sprinkle over cabbage mixture; cover.


Bake 25 minutes. Uncover; continue baking 20 minutes or until croutons are toasted. Let stand 10 minutes before serving. Serves 8.


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