Corned Beef Cabbage and Macaroni Casserole
Transform your weeknight dinner routine with this comforting Corned Beef Cabbage and Macaroni Casserole, a hearty twist on a classic baked pasta dish. Featuring tender macaroni, savory corned beef, and sautéed cabbage in a creamy cheddar cheese sauce, this casserole layers flavor and texture into every bite. A golden breadcrumb topping adds irresistible crunch, while a quick prep time ensures it's perfect for busy evenings. Ideal for St. Patrick’s Day or any weeknight craving, this delicious recipe combines comfort food staples with a touch of Irish-inspired flair. Serve it hot and bubbly straight from the oven for a satisfying, crowd-pleasing meal that’s as easy as it is delicious!
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Recipe Information
Ingredients
- 8 ounces macaroni pasta
- 4 tablespoons unsalted butter
- 4 cups green cabbage, shredded
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 2 cups corned beef, cooked and shredded
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cups breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the macaroni pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shredded cabbage and chopped onion. Sauté for 5-7 minutes, or until softened.
Stir in the minced garlic and cook for an additional minute. Remove the cabbage mixture from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring continuously to make a roux.
Slowly whisk in the milk and bring the mixture to a gentle simmer, stirring constantly until thickened.
Add 1.5 cups of the shredded cheddar cheese to the sauce, stirring until melted. Season with salt and black pepper.
In a large bowl, combine the cooked macaroni, sautéed cabbage mixture, corned beef, and cheese sauce. Mix until evenly combined.
Transfer the mixture to the prepared baking dish. Sprinkle the remaining 0.5 cups of shredded cheddar cheese on top.
In a small bowl, mix the breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until bubbly and golden brown on top.
Allow the casserole to cool for 5 minutes before serving. Enjoy your Corned Beef Cabbage and Macaroni Casserole!
Nutrition Facts
Calories |
4130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.1 g | 316% | |
| Saturated Fat | 122.2 g | 611% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 819 mg | 273% | |
| Sodium | 8318 mg | 362% | |
| Total Carbohydrate | 284.6 g | 103% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 47.7 g | ||
| Protein | 201.8 g | 404% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2476 mg | 190% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2835 mg | 60% | |
*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.
