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
