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Corned Beef and Cabbage Casserole

Corned Beef and Cabbage Casserole is a hearty dish that combines the traditional flavors of corned beef and cabbage with the comfort of a baked casserole. This recipe is perfect for a cozy dinner, especially around St. Patrick’s Day or whenever you crave some comforting Irish-inspired fare.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 cups chopped cabbage
  • 2 cups cooked corned beef, chopped or shredded
  • 1 cup cooked and diced potatoes (optional)
  • 1 cup shredded Swiss cheese
  • 1 cup carrots, diced and blanched
  • 1/2 cup chicken or beef broth
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 1 cup breadcrumbs
  • 2 tablespoons melted butter

Instructions

1
Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with a bit of olive oil or cooking spray.
2
Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
3
Add the cabbage to the skillet and cook until it starts to soften, about 5-7 minutes. If you find the mixture too dry, you can add a little bit of broth to help it cook.
4
Combine the corned beef, potatoes (if using), Swiss cheese, carrots, cooked cabbage mixture, broth, heavy cream, Dijon mustard, and Worcestershire sauce in a large bowl. Season with salt and pepper to taste. Mix well to ensure everything is evenly distributed.
5
Transfer the mixture to the prepared baking dish, spreading it out evenly.
6
In a small bowl, mix together the breadcrumbs and melted butter. Sprinkle this mixture over the top of the casserole.
7
Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and the casserole is heated through.
8
Let it cool for a few minutes before serving. This allows the flavors to meld together and makes it easier to serve.

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