Ingredients
Method
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Dissolve the bouillon cubes in water using a large pot over medium-high heat. Add the cabbage and carrots, then cook until tender for 20 to 30 minutes. Drain the vegetables, reserving ½ cup of the cooking liquid. Transfer the cabbage and carrots to an 8x11-inch casserole dish.
- Melt butter in a saucepan over medium heat. Stir in flour and cook for about one minute until hot. Whisk in the reserved cooking liquid and milk until the mixture is smooth. Add Cheddar cheese and cook while stirring until the cheese melts and the sauce is thick and smooth. Pour the cheese sauce over the cabbage and carrots, stirring to coat evenly. Season with paprika.
- Bake in the preheated oven for 20 to 30 minutes, until hot and bubbly.
Nutrition
Notes
Ingredient Swap: I love using vegetable broth instead of bouillon and water when I want a more subtle, homemade flavor.
Storage Tip: This casserole keeps beautifully in the fridge for up to four days, and I find the flavors meld even more by the second day.
Make-
Ahead Advice: You can assemble the entire casserole a day in advance, cover it, and refrigerate it, then just pop it in the oven when you're ready.
Common Mistake: Don't skip reserving that cooking liquid.
It's packed with flavor and makes the sauce so much better than just using plain water or milk.
Serving Suggestion: I often top my serving with an extra sprinkle of sharp cheddar and a crack of black pepper right at the table for a little extra punch.
Equipment Note: If you don't have an 8x11 dish, a 9x13 works just fine.
The layer will be a bit thinner, so keep an eye on the baking time.