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Corned Beef and Cabbage Casserole

Comforting Corned Beef and Cabbage Casserole for Cozy Nights

A comforting Corned Beef and Cabbage Casserole that’s perfect for busy weeknights and special gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 lb Corned Beef Use low-sodium for a healthier option.
  • 6 cups Green Cabbage Substitute with savoy or napa cabbage if preferred.
  • 4 cups Yukon Gold Potatoes Sliced.
  • 1 medium Onion Sliced.
  • 2 cups Low-Sodium Beef Broth Chicken broth can also be used.
  • 4 tbsp Unsalted Butter Cut into small pieces.
  • 2 tbsp Dijon Mustard Can experiment with brown mustard.
  • 1 tsp Black Pepper Season to taste.
  • 1 tsp Garlic Powder

Equipment

  • baking dish

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C) and grease a deep baking dish.
  2. Layer half of the sliced Yukon Gold potatoes evenly in the bottom of the greased baking dish.
  3. Sprinkle half of the sliced onions over the potatoes, followed by the corned beef and half of the shredded cabbage.
  4. Repeat the layers with the remaining sliced potatoes, onions, corned beef, and cabbage.
  5. Whisk together the beef broth, Dijon mustard, black pepper, and garlic powder.
  6. Pour the broth mixture evenly over the layered ingredients and dot with butter. Cover with foil and bake for 45 minutes.
  7. Remove the foil and bake for an additional 20 to 25 minutes until golden.
  8. Allow to rest for 10 minutes before slicing.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Leftovers can be stored in an airtight container for up to 4 days. This dish freezes beautifully for up to 2 months. Reheat in the oven at 350°F (175°C).

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