Corned Beef and Cabbage Casserole
Indulge in the comforting flavors of this hearty Corned Beef and Cabbage Casserole, a modern twist on a classic Irish-inspired favorite. Packed with tender chunks of cooked corned beef, shredded cabbage, creamy russet potatoes, and a rich cheddar cheese sauce, this casserole brings all the best parts of a St. Patrick’s Day feast into one easy-to-make dish. A crispy breadcrumb topping adds the perfect crunch to every bite, while Dijon mustard gives the dish a subtle tangy kick. Ready in just about an hour, this casserole is ideal for a cozy family dinner or entertaining friends. Whether you're celebrating Irish heritage or simply craving a savory, satisfying meal, this recipe is sure to become a go-to comfort food classic.
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Recipe Information
Ingredients
- 2 cups Cooked corned beef
- 4 cups Cabbage, shredded
- 1 medium Yellow onion, diced
- 3 medium Russet potatoes, peeled and diced
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 2 cups Sharp cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Boil the diced potatoes in a large pot of salted water for 10-12 minutes, or until tender. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the diced onion and sauté until softened, about 4-5 minutes.
Sprinkle the flour over the onions and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook for 2-3 minutes, or until the sauce begins to thicken.
Stir in the shredded cheddar cheese, Dijon mustard, salt, and black pepper. Continue stirring until the cheese is melted and the sauce is smooth.
In a large mixing bowl, combine the cooked corned beef, boiled potatoes, shredded cabbage, and cheese sauce. Mix thoroughly.
Transfer the mixture to the prepared casserole dish and spread evenly.
In a small bowl, combine the breadcrumbs with the olive oil. Sprinkle the breadcrumbs evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the breadcrumbs are golden brown.
Remove from the oven and let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.8 g | 270% | |
| Saturated Fat | 99.2 g | 496% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 9739 mg | 423% | |
| Total Carbohydrate | 240.3 g | 87% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 43.1 g | ||
| Protein | 181.6 g | 363% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 2416 mg | 186% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 5511 mg | 117% | |
*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.
