Cabbage-Carrot Casserole
Cabbage-Carrot Casserole requires approximately 1 hour and 5 minutes from start to finish. This recipe makes 8 servings with 106 calories, 4g of protein, and 6g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. This recipe from Allrecipes requires butter, water, flour, and milk. It works well as an inexpensive hor d'oeuvre. If you like this recipe, take a look at these similar recipes: Sexy Cabbage (+ Cilantro-Lime Carrot and Cabbage Spring Rolls), Sexy Cabbage (+ Cilantro-Lime Carrot and Cabbage Spring Rolls), and Sexy Cabbage (+ Cilantro-Lime Carrot and Cabbage Spring Rolls).
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Dissolve bouillon cubes in water in a large pot over medium-high heat. Cook cabbage and carrots in the seasoned water until tender, 20 to 30 minutes.
Drain, reserving 1/2 cup of the cooking liquid.
Transfer cabbage and carrots to an 8x11-inch casserole dish.
Melt butter in a saucepan over medium heat. Stir flour into melted butter until hot, about 1 minutes.
Pour reserved cooking liquid and milk into the flour mixture; stir until smooth.
Add cheese to milk mixture; cook and stir until cheese is melted and the mixture is smooth and thick.
Pour cheese sauce over cabbage and carrots; stir to coat. Season with paprika.
Bake in preheated oven until hot and bubbly, 20 to 30 minutes.