Corned Beef and Cabbage Bake
Transform your St. Patrick’s Day classics with this comforting Corned Beef and Cabbage Bake, a hearty twist on a beloved Irish-inspired dish. This recipe layers tender boiled cabbage, creamy russet potatoes, and savory shredded corned beef, all brought together with a luscious cheddar cheese sauce infused with Dijon mustard and aromatic thyme. Baked to golden, bubbly perfection, it’s a cozy, one-pan meal perfect for feeding a crowd on any occasion. With just 20 minutes of prep time, this casserole is as simple as it is satisfying. Perfect for dinner parties or a weeknight indulgence, this dish is sure to become a new family favorite. Don’t forget the parsley garnish for a fresh and flavorful finishing touch!
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Recipe Information
Ingredients
- 3 cups Corned beef (cooked and shredded)
- 4 cups Green cabbage (chopped)
- 3 large Russet potatoes (peeled and thinly sliced)
- 1 small Yellow onion (sliced)
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 1.5 tablespoons Dijon mustard
- 1 cup Cheddar cheese (shredded)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Dried thyme
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
In a large pot, bring water to a boil. Add the chopped cabbage and thinly sliced potatoes and boil for 5 minutes. Drain and set aside.
In a skillet over medium heat, melt the butter. Add the sliced onion and sauté until softened, about 3 minutes.
Stir in the flour and cook, stirring constantly, for 1 minute to create a roux.
Slowly whisk in the milk and cook until the mixture thickens, about 3-4 minutes.
Stir in the Dijon mustard, salt, pepper, thyme, and shredded cheddar cheese. Mix until the cheese has melted and the sauce is smooth.
Layer half of the boiled cabbage and potatoes in the prepared baking dish. Top with half of the shredded corned beef.
Pour half of the cheese sauce over the first layer. Repeat with the remaining cabbage, potatoes, corned beef, and cheese sauce.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling.
Let the dish rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1789 mg | 78% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.8 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 283 mg | 22% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1031 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
