Description
Corned Beef and Cabbage Casserole is a hearty baked dish with tender corned beef, soft cabbage, potatoes, and a creamy, comforting sauce that comes together easily in one pan.
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
Instructions
1. Preheat the oven to 375°F and lightly grease a deep baking dish.
2. Arrange half of the sliced potatoes in an even layer on the bottom of the dish.
3. Top with half of the onions, half of the corned beef, and half of the cabbage.
4. Repeat the layers with remaining potatoes, onions, corned beef, and cabbage.
5. Whisk the beef broth, Dijon mustard, black pepper, and garlic powder, then pour evenly over the casserole.
6. Dot the top with butter, cover tightly with foil, and bake for 45 minutes.
7. Remove the foil and continue baking for 20 to 25 minutes until potatoes are fork tender and the top is lightly golden.
8. Rest for 10 minutes before serving to allow the casserole to set.
Notes
Use low-sodium corned beef or rinse cooked corned beef to control saltiness.
For a richer finish, add shredded Swiss cheese during the last 10 minutes of baking.
Letting the casserole rest before serving improves texture and slicing.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 95 mg