Description
A comforting, layered casserole that transforms leftover corned beef into a family favorite.
Ingredients
Scale
- 3 cups cooked corned beef, chopped
- 4 cups green cabbage, thinly 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 the oven to 375°F. Lightly grease a deep baking dish.
- Layer half the potato slices in an even layer on the bottom of the dish.
- Spread half the sliced onions over the potatoes.
- Add half the chopped corned beef in an even layer, then top with half the cabbage.
- Layer the remaining potatoes, onions, corned beef, and cabbage.
- Mix together the beef broth, Dijon mustard, black pepper, and garlic powder in a bowl. Pour the mixture evenly over the layered casserole.
- Dot the top with the diced butter. Cover the dish tightly with foil.
- Bake covered for 45 minutes. Remove the foil and bake an additional 20–25 minutes until the potatoes are fork-tender.
- Let the casserole rest for 10 minutes before serving.
Notes
- Use low-sodium broth to control salt levels.
- Fresh herbs can be added for flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: One Bite Comfort