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Cheesy Green Beans and Cabbage Casserole Recipe

Cheesy Green Beans and Cabbage Casserole

Tender cabbage and fresh green beans are coated in a creamy cheddar mushroom sauce, baked until bubbling, and finished with melted cheese and crispy onions. This comforting casserole makes 6–8 generous servings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 small head, about 1 1/2-2 pounds Small green cabbage, cored and thinly shredded
  • 1 pound Fresh green beans, trimmed and cut into 1-inch pieces
  • 1 medium Medium yellow onion, diced
Sauce
  • 3 tablespoons Butter
  • 1 10 1/2-ounce can Condensed cream of mushroom soup
  • 1/2 cup Milk
  • 1 1/2 cups Sharp cheddar cheese, shredded and divided
Seasoning
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
Topping
  • 1 cup French-fried crispy onions, divided

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9-by-13-inch baking dish.
  2. Blanch the trimmed green beans in boiling salted water for about 4–5 minutes, until barely tender. Drain them very well.
  3. Melt the butter in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes.
  4. Add the shredded cabbage and cook for 6–8 minutes, stirring occasionally, until it begins to soften but is not mushy.
  5. Stir together the condensed cream of mushroom soup, milk, salt, pepper, and about 1 cup of the shredded cheddar.
  6. Combine the cooked cabbage, green beans, and cheese sauce. Transfer the mixture to the prepared baking dish.
  7. Cover the dish with foil and bake for 20 minutes.
  8. Remove the foil and sprinkle the remaining cheddar and crispy onions over the top. Bake for another 10–15 minutes, until bubbling and lightly browned.
  9. Rest the casserole for 5–10 minutes before serving so the sauce can settle slightly.

Notes

Drain the blanched green beans and softened cabbage thoroughly to prevent a watery casserole. Shred cheddar from a block for smoother melting, and do not fully cook the cabbage before baking. Canned green beans may replace fresh; use two 14.5-ounce cans and drain them thoroughly.