Corned Beef and Cabbage Casserole

Why Make This Recipe

Corned Beef and Cabbage Casserole is a delightful dish that combines classic flavors in a warm, comforting way. This casserole is perfect for a family dinner or a cozy gathering with friends. It’s hearty, easy to prepare, and can be made ahead of time. The blend of tender corned beef, crisp cabbage, and creamy potatoes creates a satisfying meal that everyone will enjoy.

How to Make Corned Beef and Cabbage Casserole

Ingredients

• 3 cups cooked corned beef, chopped
• 4 cups green cabbage, sliced
• 3 cups Yukon Gold potatoes, thinly sliced
• 1 medium onion, thinly sliced
• 1 1/2 cups beef broth, low sodium
• 3 tablespoons unsalted butter, diced
• 1 tablespoon Dijon mustard
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Salt to taste

Directions

1. Preheat the oven to 375°F and lightly grease a deep baking dish.
2. Arrange half of the sliced potatoes in an even layer on the bottom of the dish.
3. Top with half of the onions, half of the corned beef, and half of the cabbage.
4. Repeat the layers with the remaining potatoes, onions, corned beef, and cabbage.
5. Whisk together the beef broth, Dijon mustard, black pepper, and garlic powder. Pour this mixture evenly over the casserole.
6. Dot the top with diced butter. Cover the dish tightly with foil and bake for 45 minutes.
7. Remove the foil and continue baking for an additional 20 to 25 minutes until the potatoes are fork-tender and the top is lightly golden.
8. Let it rest for 10 minutes before serving to allow the casserole to set.

How to Serve Corned Beef and Cabbage Casserole

Serve the casserole warm, straight from the oven. It pairs well with a side of crusty bread or a simple green salad. You can also add a dollop of mustard or a sprinkle of fresh herbs on top for extra flavor.

How to Store Corned Beef and Cabbage Casserole

Store any leftover casserole in an airtight container in the refrigerator. It will keep well for up to three days. To reheat, place it in the oven at 350°F until warmed through.

Tips to Make Corned Beef and Cabbage Casserole

• For extra flavor, consider adding some diced carrots or celery to the layers.
• Make sure to slice the potatoes thinly so they cook evenly.
• If you like a bit of spice, add a pinch of red pepper flakes to the sauce mixture.

Variation

You can make a vegetarian version by replacing the corned beef with sautéed mushrooms or lentils. Use vegetable broth instead of beef broth for a lighter dish.

FAQs

Can I use raw corned beef for this recipe?
No, it’s best to use cooked corned beef as this recipe relies on already tender meat.

Is there a way to make this casserole ahead of time?
Yes! You can assemble the casserole in advance, cover it, and refrigerate it overnight. Just increase the baking time if it’s coming out of the fridge.

Can I freeze corned beef and cabbage casserole?
Yes, you can freeze the casserole after it has cooled completely. Just wrap it tightly and it will last for up to three months in the freezer. Thaw it in the refrigerator before reheating.