Napa Cabbage Casserole

One small head of Napa cabbage cut into chunks
One can of cream of mushroom soup
1/2 cup of whole milk
1/2 onion rough diced
10 reconstituted shitake mushrooms, soaked in hot water for 30 min, sliced, keeping 1/2 cup of the mushroom water
1 tbsp salt
1 tsp fine white pepper
1 cup of shredded gruyere or swiss cheese
1/4 cup flour
Vegetable oil for cooking

Cook the cabbage and onion in vegetable oil until cooked through and wilted. Take out of large pan. Add more oil, then flour and make simple roux. Add mushrooms, salt and cabbage/onion mixture. Stir fry until thick, and then add mushroom water, milk and cream of mushroom soup. Cook down until thick.

Put mixture in casserole dish, spread cheese over top layer. Sprinkle white pepper over and then broil until cheese browns.

I added crimini mushrooms and pumpkin in this particular photo. I also had some really old cheese in the fridge I wanted to use. Turned out more stew-like than creamy casserole, but still pretty freaking tasty with steamed brown rice.