Corned Beef and Cabbage Casserole Recipe

Corned Beef and Cabbage Casserole Recipe

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.

Preparation: 20 minutes
Cooking: 1 hour
Total: 1 hour 20 minutes

Serves:

Ingredients

  • 4russet potatoespeeled and diced
  • 3carrotchopped
  • 6cupscabbageuncooked
  • 3cupscorned beefleftover

For the Sauce:

  • ¼cupbutter
  • ¼cuponiondiced
  • ¼cupflour
  • tspsalt
  • ¾tsppepper
  • cupschicken brothlow sodium
  • cupsmilk
  • tbspdijon mustard
  • ¾tspWorcestershire
  • 1cupswiss cheese
  • 1cupMozzarella cheese

Instructions

  1. Preheat oven to 375 degrees F.

  2. 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.

  3. Add cabbage and carrots for the last 10 minutes of cooking. Drain and set aside.

  4. 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.

  5. Gradually add chicken broth and milk a little bit at a time while whisking.

  6. Add dijon and Worcestershire sauce. Continue whisking over medium heat until thickened and bubbly.

  7. Remove from heat and stir in the cheeses until melted.

  8. Combine the drained potato mixture, corned beef, and sauce. Pour into a greased 9×13 baking dish.

  9. 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
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