Corned Beef and Cabbage Casserole
A comforting one-pan casserole featuring tender corned beef, vibrant cabbage, and creamy Yukon Gold potatoes—perfect for St. Patrick's Day or any hearty meal.
Ingredients
Main Ingredients
- 3 cups cooked corned beef, chopped Chop into bite-sized pieces.
- 4 cups green cabbage, sliced Slice thinly for even cooking.
- 3 cups Yukon Gold potatoes, thinly sliced Avoid overcooking to keep texture.
- 1 medium onion, thinly sliced Sauté until translucent.
- 1.5 cups low-sodium beef broth Use low-sodium to control saltiness.
- 3 tablespoons unsalted butter, diced Diced for even melting.
- 1 tablespoon Dijon mustard Enhances flavor.
- 0.5 teaspoon black pepper Adjust to taste.
- 0.25 teaspoon garlic powder Adjust to taste.
- to taste salt Add carefully, especially if using corned beef.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, melt 2 tablespoons of unsalted butter over medium heat.
- Add the thinly sliced onion and cook until soft and translucent, about 5 minutes.
- Add sliced cabbage to the skillet and stir to combine. Cook for about 5 minutes until wilted.
- Layer the thinly sliced Yukon Gold potatoes evenly over the cabbage in the skillet.
Cooking
- In a separate bowl, combine chopped corned beef, beef broth, mustard, black pepper, garlic powder, and salt.
- Pour this mixture evenly over the layers in the skillet.
- Dot with the remaining tablespoon of diced butter on top.
- Cover the skillet with aluminum foil and place it in the preheated oven for about 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15 minutes or until the top is golden brown and bubbling.
Notes
Serve directly from the skillet or transfer to a decorative baking dish. Pair with crusty bread or a fresh salad. For added flavor, consider Worcestershire sauce or fresh herbs.