Cheesy Green Beans and Cabbage Casserole is an easy recipe that can be served as a main or side dish. Fresh green beans and cabbage are baked with shredded cheese on top!
Cheesy Green Beans and Cabbage Recipe
Ok, we love adding cheese with vegetables. Cheesy Brussels Sprouts, yup. Instant Pot Cheesy Potatoes, you got it. Now let’s add some cheese to our green beans and cabbage!
One of the greatest joys the garden gives me is that it makes me explore new recipes in the kitchen! We are picking pounds of green beans and cabbage every day, so instead of making separate meals I wanted to combine them into one cheesy dish!
This Cheesy Green Bean and Cabbage Casserole tastes like half traditional green bean casserole, half macaroni and cheese (but without the pasta), and 100% delicious! I hope you try it soon!
How To Make Green Beans with Cheese
Heat the oven to 400ºF and prepare a casserole dish with nonstick cooking spray.
Bring a medium-sized pot to a boil. Add fresh green beans and cook for 4 minutes. Drain.
Melt butter in a large pan over medium heat. Add cabbage, thyme and salt & pepper to taste. Cook for approximately 10 minutes, allowing cabbage to wilt, while stirring it often.
Now time to layer it all in the baking dish. First add half of the green beans, and then half of the buttery cabbage.
Now sprinkle one cup of shredded cheese on top.
Now repeat those layers one more time.
Cover with aluminum foil and cook for 30 minutes. Remove aluminum foil and cook for 10 more minutes. Then out of the oven will come this cheesy green bean casserole!
Green Bean Casserole Variations
- I use shredded cheddar cheese, but feel free to use any favorite cheese variety that you have on hand. If you want to give the casserole a kick you can use shredded pepper jack cheese.
- Want to lighten it up? Use half the amount of cheese.
- If you want it crispy on top add some breadcrumbs.
- You could even add meat to this casserole, such as bacon bits or slices of sausage.
Can I double this recipe?
This recipe makes 6-8 side dish servings. If you are making this for a holiday dinner and will have more guests you can easily double or triple this recipe.
Pin for later:
Cheesy Green Beans and Cabbage
PrintIngredients
- 2 cups fresh green beans cut into thirds
- 3 tablespoons butter
- 1 small head of cabbage core removed, chopped
- 1 teaspoon dried thyme
- salt and pepper
- 8 ounces shredded cheddar cheese
Instructions
- Preheat oven to 400 degrees F.
- Bring a medium sized pot of water to a boil. Add fresh green beans and cook for 4 minutes to soften. Drain.
- Melt butter in a large pan over medium heat. Add cabbage, thyme and salt + pepper to taste. Cook for approximately 10 minutes, allowing cabbage to wilt, while stirring it often.
- In a 9×13 baking dish, add half of your green beans on the bottom. Next half or your buttery cabbage on top of the beans. Finally, sprinkle 1 cup of cheese on top. Repeat again.
- Cover with aluminum foil and bake for 30 minutes. Remove aluminum foil and bake for 10 more minutes or until cheese is bubbly. Remove from oven and allow to cool for 5 minutes before serving.
Carolyn Bynum says
Looks and sounds yummy! I may add some asparagus.
Carolyn Bynum says
I do not know where that purple face came from. Lol
Pamela says
I love the addition of asparagus, that sounds great!
Rita C at Panoply says
Oh my goodness, this looks so good – thank you – pinned! Saw your feature on Suzanne’s blog of Saturday Sparks. 🙂
April J Harris says
What a great way to enjoy the flavours of mac and cheese without the pasta, Pamela! I don’t eat much pasta these days as it’s got so many carbs – so this is perfect for me. Pinning. Thank you so much for sharing it with us at the Hearth and Soul Hop Link Party. Have a great week!
Lily says
That’s a great idea using those veggies instead of pasta for this dish! Delicious and healthier. Thanks for sharing at FF!
Roseann Hampton says
Looks like a great recipe to get kids to eat their veggies! Thanks for sharing with us at The Blogger’s Pit Stop! Roseann from http://www.thisautoimmunelife.com
Laura says
I love the sound of this. Not sure I could convince my kids to eat so many veggies but I am definitely going to try this!
Jhuls @ The Not So Creative Cook says
I am craving for cabbage lately and this is what I found today! Such a great recipe! Thanks for sharing, Pamela. x
Of Goats and Greens says
Lovely!! I always preferred my mac and cheese to have loads of veggies in it… and I for one won’t miss the mac!! Thanks!!
Kaila (The Wanderlust Celiac) says
What an interesting idea. I love this veggie dish; it looks like the perfect comfort food. Happy Fiesta Friday, and have a wonderful weekend!
Linda Barnby | Hello Sweet Life says
A decadent yet healthy veggie dish! Now that’s genius. I want to make this!
Susan says
Love this! We are eating low carb, but I really miss mac ‘n’ cheese. Definitely going to try this out the next time that craving hits.
Tracy Albiero says
This looks really good! I love all those foods. Never thought to put them together!
Cathy S says
What a great idea. It looks so yummy!!
Jess says
YUMMY! Sounds amazing!!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Pauline Wiles says
I love Macaroni & Cheese and am inspired to try this veggie-rich version. Thank you, your photos look delicious.
(Visiting for the first time from the Hearth & Soul hop)
Donna Reidland says
This looks delicious!
Joelene says
*accurate? (Can’t see option to delete or edit comment)
Jolene says
This looks delicious but I have a quick question:
In the text you say 1.5 cups of green beans and in the recipe you say 5 cups. Which one is accurate! I look forward to trying it out 🙂
Pamela says
Hey Jolene, it’s 1.5 cups, for some reason there was a formatting error in the recipe card – thanks for pointing it out! Enjoy the dish!
Margaret says
We enjoyed this for lunch today. It was very good but it is wishful thinking that it is like mac and cheese. It tastes like what it is – cabbage, green beans and cheese.
Pamela says
Hey Margaret, I’m glad you enjoyed this recipe! Thanks for commenting and stopping by!
Chris says
How much cheddar cheese did you use? What temp was the oven on?
Pamela says
Hello, recipe card was down for blog maintenance, no worries though as it’s back up. 🙂
Laura | Food Fun Family says
Great recipe! Thanks for linking up with the Delicious Dishes Recipe party this week!
Crystal says
This looks heavenly. I love these kinds of dishes.
Thank you for sharing this with us on the #HomeMattersParty. We hope to see you again when we open our doors at 12 AM EST on Friday.
ERLENE says
Wow, what an interesting combo. Thank you for sharing on the Merry Monday party.
Suzanne says
I would prefer this I think to mac and cheese, I have cabbage I need to use no green beans but might sub some squash. Love this idea.
Debra Eliotseats says
Really ingenious! I don’t know if I could pass it off as a sub for mac ‘n cheese, though. 🙂
Monica says
Great idea! I feel like those green beans mimic the pasta. Great way to indulge in veggies and really appreciate it.
cheri says
Love everything about this dish Pamela, I am trying to use up our fresh veggies too, this is a great one, Thanks!!!
Dannii @ Hungry Healthy Happy says
I am trying to cut back on pasta at the moment, and this looks like the perfect way to do it. I can’t get enough cabbage at the moment.
Pamela says
Me too Dannii! I’m obsessed with cabbage right now!
Anu - My Ginger Garlic Kithcen says
Oh this sounds and looks INSANELY good! Green peas + cabbage + cheese? Wow! I can imagine the awesome flavors here. Absolutely delish share my friend! 🙂
Angie@Angie's Recipes says
So delicious! I am happy with just veggies and cheese :-))