Corned Beef N Cabbage Casserole
Transform your classic Irish-inspired meal into a hearty, comforting Corned Beef N Cabbage Casserole that’s perfect for family dinners or St. Patrick’s Day celebrations! This baked dish layers tender slices of russet potatoes, savory diced corned beef, and sautéed cabbage in a rich, creamy Dijon-infused sauce. Topped with bubbling, golden cheddar cheese, every bite offers a perfect balance of textures and flavors. Easy to assemble and baked to perfection, this casserole is a one-pan wonder that's both satisfying and crowd-pleasing. Don’t forget the fresh parsley garnish for a pop of color and an extra touch of freshness!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, chopped
- 2 cloves Garlic, minced
- 4 cups Green cabbage, shredded
- 2 cups Cooked corned beef, diced
- 3 medium Russet potatoes, peeled and sliced thinly
- 2 cups Cheddar cheese, shredded
- 1.5 cups Heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the shredded cabbage and cook for 5-7 minutes, stirring occasionally, until the cabbage is wilted. Remove from heat.
Layer half of the sliced potatoes evenly across the bottom of the prepared baking dish. Sprinkle half of the diced corned beef on top of the potatoes, followed by half of the cooked cabbage mixture. Sprinkle 1 cup of shredded cheddar cheese over the cabbage.
Repeat the layers with the remaining potatoes, corned beef, and cabbage mixture. Set aside the remaining cheese for later.
In a medium bowl, whisk together the heavy cream, Dijon mustard, salt, and black pepper. Pour the cream mixture evenly over the layered casserole.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil, sprinkle the remaining 1 cup of shredded cheddar cheese over the top, and bake uncovered for an additional 15 minutes or until the potatoes are tender and the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired.
Serve warm and enjoy your Corned Beef N Cabbage Casserole!
Nutrition Facts
Calories |
4104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.8 g | 397% | |
| Saturated Fat | 167.3 g | 836% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 8845 mg | 385% | |
| Total Carbohydrate | 147.7 g | 54% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 17.6 g | ||
| Protein | 159.0 g | 318% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1882 mg | 145% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 4324 mg | 92% | |
*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.
