Corned Beef and Cabbage Casserole
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This St. Patrick’s Day, serve your family and friends a delicious, simple to make (and freezer friendly) Corned Beef and Cabbage Casserole. With a creamy Swiss cheese sauce, it makes the perfect food to celebrate the Irish holiday with!
Corned Beef and cabbage is a classic St. Patrick’s Day dinner. But, this Corned Beef and Cabbage Casserole makes a fantastic alternative. It is such a simple recipe to make and is full of flavor!
This Corned Beef and Cabbage Casserole is freezer friendly which makes it perfect for meal planning. Simply split the casserole between two dishes (or double the ingredients), wrap tightly in foil and freeze for up to 2 months. I recommend defrosting in the refrigerator overnight before baking it.
Corned Beef and Cabbage Casserole Ingredients
- Brown Rice: I like to use brown rice but white rice will work easily as well here.
- Corned Beef
- Cabbage: Use green cabbage for the best results.
- Butter
- Shallots: Shallots are milder and sweet than regular onions. You can substitute onions here if shallots are unavailable.
- Garlic
- Flour: This is used to help thicken the cheese sauce.
- Milk: Whole milk will work best.
- Swiss Cheese
- Ground Mustard
- Salt and Pepper
- Sour Cream
Essential Items for this Recipe
- 9×13 baking dish
- Large bowl
- Large saucepan
- Whisk
This Irish meal recipe actually comes together really easily and is so delicious. I’m even a huge corned beef fan but it mixes nicely here with the cabbage and Swiss cheese sauce.
 One thing to remember when making the cheese sauce is to let all of the liquid mix in with the flour between each addition. That prevents lumps from forming in the sauce.
More Irish Inspired Recipes
If you loved Corned Beef and Cabbage Casserole, you’ll enjoy these other Irish recipes:
Corned Beef and Cabbage Casserole
Ingredients
- 2 cups cooked brown rice
- 2 cups cooked corned beef chopped
- 2 1/2 cups chopped cabbage
- 3 Tablespoon butter
- 1/4 cup chopped shallots
- 2 cloves garlic minced
- 3 Tablespoons flour
- 2 1/2 cups milk
- 2 cups shredded Swiss cheese divided
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup sour cream
Instructions
- Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick cooking spray.
- In a large bowl, mix together rice, cabbage and corned beef.2 cups cooked brown rice, 2 cups cooked corned beef, 2 1/2 cups chopped cabbage
- In a large saucepan, melt the butter over medium heat. Add the garlic and chopped shallots. Sauté for 4-5 minutes or until softened.3 Tablespoon butter, 1/4 cup chopped shallots, 2 cloves garlic
- Whisk the flour into the onion mixture and cook for 1 minute. Slowly whisk in the milk letting each prior amount added fully incorporate into flour mixture before adding more. Bring to a boil and simmer, whisking constantly, for about 5 minutes or until thickened.3 Tablespoons flour, 2 1/2 cups milk
- Turn heat to low. Stir in 1½ cups shredded Swiss cheese, mustard, salt and pepper. Whisk to combine.2 cups shredded Swiss cheese, 1 teaspoon ground mustard, 1 teaspoon salt, 1/2 teaspoon pepper
- Remove pan from heat and stir in sour cream. Pour sauce over cabbage mixture and stir well. Pour mixture into prepared dish and top with remaining shredded Swiss cheese.1/2 cup sour cream
- Cover dish with foil. Bake at 350 degrees for 25 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is browned.
Notes
Nutrition
That sounds soooo delicious!! Never thought of trying it this way before – so genius!
Thanks! This was such an easy way to make it!
I’m always on the hunt for cabbage recipes. This looks really good. Thanks! Pinned and following.
Thanks for visiting! Stop by tomorrow as I have another dish featuring cabbage to share.
This sounds wonderful! I can’t eat my corned beef and cabbage without rice, so this recipe is up my alley. It’s such a great idea to turn corned beef and cabbage into a lasagna.
I am definitely gonna try your Corned Beef & Cabbage Casserole! It sounds sooooo good. (I found you via This Is How We Roll Link-Up.) Thanks for sharing!
Thanks so much for visiting! I hope you enjoy the casserole. It has become a favorite in our house.
This sounds pretty good! Happy St Pat’s Day! Thanks for linking up at Found & Foraged!
I never heard of corned beef and cabbage made in a casserole, but that’s a fun twist on the traditional dish. Thanks for sharing at the This Is How We Roll Link Party on Organized 31.
Hi there girly!
If you’re interested, I starting a new link up on Tuesdays over at my blog. It’s a great way to share your content and meet other awesome bloggers. I’d LOVE to have you share a post!
-K
http://www.peeledwellness.com
Thanks for the invite!
That sounds really good!! What a spin on the normal meal. Pinned it to try one night! 🙂
Hi Shanna! Congratulations! Your Corned Beef and Cabbage Casserole has been featured at our Simple Supper Tuesday Llinky party at Moore or Less Cooking! Nettie
Hmm, I never would have combined corned beef and cabbage with rice! I wonder how this would taste with defrosted potatoes O’brien?
That would probably work. Potatoes are pretty common in Irish cuisine so I bet the tastes would work together.
This is such a unique way to do corned beef and cabbage! I’m stopping by to let you know that I featured your recipe as part of a St. Patrick’s Day roundup on my blog!
I was out of Swiss cheese so I substituted with Sharp Cheddar Cheese. It turned out perfect. I just might make this for St. Patrick’s Day this year instead of corn, beef, cabbage, and potatoes. It also says you can use a pasta or a potato in place of the rice. We did use the rice normally I would use jasmine rice, but I did not have enough on hand so I just use the plain white rice. This recipe is definitely a keeper
But I use potatoes instead of rice.
And I top with a rye bread, bread crumb mix.