Corned Beef Casserole with Cabbage
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6 servings
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Calories
502 kcal
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Course
Main Course
Corned Beef Casserole with Cabbage
Description
The recipe starts by boiling diced potatoes, carrots, and chopped cabbage until tender. Separately, a sauce is made by cooking onions in butter, whisking in flour to form a roux, and gradually adding chicken broth and milk to create a velvety base. Dijon mustard, Worcestershire sauce, salt, and pepper are added for flavor, and shredded Swiss and mozzarella cheeses melt into the sauce for richness.
After combining the cooked vegetables, diced corned beef, and cheese sauce, the mixture is baked uncovered in a greased dish until hot and bubbly. The result is a casserole with soft vegetables, melted cheese, and flavorful corned beef pieces throughout.
Leftover boiled potatoes or cabbage can be used to save preparation time. For convenience, deli-style corned beef sliced thickly can be used. Red or yellow potatoes with thin skins can substitute russets without peeling requirement.
Ingredients
- 4 russet potato peeled and diced
- 3 carrot chopped
- 6 cups green cabbage chopped
- 3 cups corned beef cooked, diced
Sauce
- ¼ cup butter
- ¼ cup onion diced
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- ¾ teaspoons black pepper
- 1 ½ cup chicken broth reduced sodium
- 1 ¼ cups milk
- 1 ½ tablespoons Dijon mustard
- ¾ teaspoons Worcestershire sauce
- 1 cup swiss cheese shredded
- 1 cup mozzarella cheese shredded
Instructions
- Preheat oven to 375°F.
- Add potatoes to cold water in a large pot. Bring to a boil over medium-high heat and cook until tender, about 15 minutes. Add cabbage and carrots for the last 10 minutes of cooking. Drain and set aside.
- Heat butter in a pan over medium heat. Add onion and cook until tender, about 5 minutes. Whisk in flour, salt, and pepper and cook about 2 minutes. Gradually add chicken broth and milk a little bit at a time while whisking.
- Add dijon and Worcestershire sauce. Continue whisking over medium heat until thickened and bubbly.
- Remove from heat and stir in the cheeses until melted.
- Combine the drained potato mixture, corned beef, and sauce. Pour into a greased 9×13 baking dish.
- Bake uncovered for 25-30 minutes or until hot and bubbly.
Notes
- Use leftover cooked corned beef or deli-corned beef sliced thickly for ease and texture.
- Chopped green cabbage may be sliced if preferred; both forms work well in the casserole.
- Replace russet potatoes with thin-skinned red or yellow potatoes and omit peeling to save prep time.
- Leftover boiled potatoes or cabbage can be used to shorten cooking steps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502 | 25% |
| Carbohydrates | 42g | 14% |
| Protein | 25g | 50% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 85mg | 28% |
| Sodium | 1134mg | 47% |
| Potassium | 1145mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 5772IU | 115% |
| Vitamin C | 51mg | 57% |
| Calcium | 365mg | 37% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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