Description
This Corned Beef and Cabbage Casserole is a cozy, layered comfort food classic made with tender corned beef, buttery Yukon Gold potatoes, soft cabbage, and a savory Dijon-infused broth. It’s hearty, easy to assemble, and perfect for busy weeknights or a comforting Sunday dinner.
Ingredients
Scale
- 3 cups cooked corned beef, chopped
- 4 cups green cabbage, sliced
- 3 cups Yukon Gold potatoes, thinly sliced
- 1 medium onion, thinly sliced
- 1 1/2 cups low-sodium beef broth
- 3 tablespoons unsalted butter, diced
- 1 tablespoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Salt, to taste
Instructions
- Preheat oven to 375°F and lightly grease a deep baking dish.
- Arrange half of the sliced potatoes in an even layer on the bottom of the dish.
- Top with half of the onions, half of the corned beef, and half of the cabbage.
- Repeat the layers with remaining potatoes, onions, corned beef, and cabbage.
- In a bowl, whisk together the beef broth, Dijon mustard, black pepper, and garlic powder.
- Pour the broth mixture evenly over the casserole.
- Dot the top with diced butter. Cover tightly with foil.
- Bake for 45 minutes.
- Remove foil and continue baking 20–25 minutes, until potatoes are fork-tender and the top is lightly golden.
- Let rest for 10 minutes before serving.
Notes
- Slice potatoes thin and evenly for proper cooking.
- If your corned beef is salty, reduce added salt.
- For a crispier top, broil 1–2 minutes at the end.
- Leftovers keep well in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (1/6 of casserole)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 85 mg