Why Make This Recipe
Corned Beef and Cabbage Casserole is a delightful dish that brings together savory flavors and comfort food vibes. This recipe is perfect for family dinners and special occasions. It’s hearty, easy to prepare, and a great way to use leftover corned beef. With layers of tender potatoes, savory beef, and nutritious cabbage, this casserole is sure to be a hit.
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:
- Preheat the oven to 375°F and lightly grease a deep baking dish.
- Arrange half of the sliced potatoes in an even layer on the bottom of the dish.
- Top with half of the onions, half of the corned beef, and half of the cabbage.
- Repeat the layers with the remaining potatoes, onions, corned beef, and cabbage.
- Whisk the beef broth, Dijon mustard, black pepper, and garlic powder together. Pour this mixture evenly over the casserole.
- Dot the top with butter, cover tightly with foil, and bake for 45 minutes.
- Remove the foil and continue baking for 20 to 25 minutes until the potatoes are fork tender and the top is lightly golden.
- Let the casserole rest for 10 minutes before serving to allow it to set.
How to Serve Corned Beef and Cabbage Casserole
Serve this casserole warm straight from the oven. It pairs well with a simple salad or some warm bread. You can also add a dollop of mustard or a sprinkle of parsley for extra flavor and presentation.
How to Store Corned Beef and Cabbage Casserole
To store leftovers, let the casserole cool completely. Cover it with foil or plastic wrap and place it in the refrigerator. It will last for up to 3 days. You can also freeze it for up to 2 months. Just make sure to thaw it overnight in the refrigerator before reheating.
Tips to Make Corned Beef and Cabbage Casserole
- Use leftover corned beef for the best flavor and tenderness.
- You can adjust the amount of cabbage and potatoes based on your preference.
- For a creamier texture, consider adding a bit of sour cream or cream cheese to the beef broth mixture.
Variation
You can customize this casserole by adding other vegetables like carrots or peas for added color and nutrition. Additionally, using different types of potatoes, like red potatoes, can change the flavor profile slightly.
FAQs
What can I serve with Corned Beef and Cabbage Casserole?
You can serve it with a green salad or some crusty bread to make the meal more filling.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day ahead. Just cover it and refrigerate until you are ready to bake it.
Is this recipe suitable for freezing?
Absolutely! This casserole freezes well. Make sure to store it in an airtight container after cooling completely.
Corned Beef and Cabbage Casserole
Ingredients
Main Ingredients
- 3 cups cooked corned beef, chopped
- 4 cups green cabbage, sliced
- 3 cups Yukon Gold potatoes, thinly sliced
- 1 medium onion, thinly sliced
- 1.5 cups beef broth, low sodium
- 3 tablespoons unsalted butter, diced
- 1 tablespoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- to taste Salt
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and lightly grease a deep baking dish.
- Arrange half of the sliced potatoes in an even layer on the bottom of the dish.
- Top with half of the onions, half of the corned beef, and half of the cabbage.
- Repeat the layers with the remaining potatoes, onions, corned beef, and cabbage.
- Whisk the beef broth, Dijon mustard, black pepper, and garlic powder together. Pour this mixture evenly over the casserole.
- Dot the top with butter, cover tightly with foil, and bake for 45 minutes.
- Remove the foil and continue baking for 20 to 25 minutes until the potatoes are fork tender and the top is lightly golden.
- Let the casserole rest for 10 minutes before serving to allow it to set.