How To Make Corned Beef and Cabbage Casserole
Make your leftover corned beef into a tasty corned beef and cabbage casserole recipe flavored with Worcestershire and Dijon mustard.
Serves:
Ingredients
- 4russet potatoespeeled and diced
- 3carrotchopped
- 6cupscabbageuncooked
- 3cupscorned beefleftover
For the Sauce:
- ¼cupbutter
- ¼cuponiondiced
- ¼cupflour
- tspsalt
- ¾tsppepper
- 1½cupschicken brothlow sodium
- 1¼cupsmilk
- 1½tbspdijon mustard
- ¾tspWorcestershire
- 1cupswiss cheese
- 1cupMozzarella cheese
Instructions
-
Preheat oven to 375 degrees F.
-
Add potatoes to cold water in a large pot. Bring to a boil over medium-high heat and cook until tender for 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 for about 5 minutes. Whisk in flour, salt, and pepper and cook for 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 to 30 minutes or until hot and bubbly.
Nutrition
- Calories: 587.38kcal
- Fat: 31.57g
- Saturated Fat: 18.11g
- Trans Fat: 0.31g
- Monounsaturated Fat: 9.56g
- Polyunsaturated Fat: 1.39g
- Carbohydrates: 49.65g
- Fiber: 5.70g
- Sugar: 9.96g
- Protein: 28.37g
- Cholesterol: 101.40mg
- Sodium: 1194.72mg
- Calcium: 560.80mg
- Potassium: 1228.15mg
- Iron: 2.88mg
- Vitamin A: 481.86µg
- Vitamin C: 52.09mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
