Cheesy Cabbage & Vegetable Casserole

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6

Ingredients

• 1 small green cabbage, shredded (about 6 cups)
• 2 cups broccoli florets
• 2 carrots, grated
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 teaspoon Dijon mustard (optional)
• ½ teaspoon paprika
• ½ teaspoon dried thyme
• Salt and black pepper, to taste
• 2 cups shredded cheddar cheese, divided
• ½ cup grated Parmesan cheese
• 1 cup breadcrumbs (or panko)
• 1 tablespoon chopped fresh parsley (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Sauté the onion for 3–4 minutes until softened. Add garlic and cook for 30 seconds.
3. Add the cabbage, broccoli, and carrots. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften. Season lightly with salt and pepper.
4. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
5. Slowly whisk in the milk until smooth. Simmer for 3–5 minutes until the sauce thickens.
6. Stir in the Dijon mustard (if using), paprika, thyme, 1½ cups cheddar cheese, and the Parmesan. Mix until melted and smooth.
7. Combine the cooked vegetables with the cheese sauce and transfer to the prepared baking dish.
8. Sprinkle the remaining ½ cup cheddar over the top, followed by the breadcrumbs.
9. Bake for 25–30 minutes, or until bubbly and golden brown.
10. Let the casserole rest for 5–10 minutes before serving. Garnish with fresh parsley if desired.

Tips

• Add cooked mushrooms, spinach, or bell peppers for extra flavor.
• For extra protein, stir in cooked chickpeas or white beans.
• Use a blend of cheddar, mozzarella, and Gruyère for an even richer, creamier casserole.
• For a crispier topping, drizzle the breadcrumbs with a little melted butter before baking.