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Corned Beef and Cabbage Casserole

By 21 Comments

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. 

Straight looking shot of finished corned beef and cabbage casserole

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.

This casserole 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 keeps it from getting lumpy.

Horizontal photo of finished corned beef and cabbage casserole

Print
Corned Beef and Cabbage Casserole
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 
Cuisine: Casserole
Servings: 12
Calories: 858 kcal
Ingredients
  • 2 cups cooked brown rice
  • 2 cups cooked corned beef chopped
  • 2 1/2 cups chopped cabbage
  • 3 Tbsp butter
  • 1/4 cup chopped shallots
  • 2 cloves garlic minced
  • 3 Tbsp flour
  • 2 1/2 cups milk
  • 2 cups shredded Swiss cheese divided
  • 1 tsp mustard
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup sour cream
Instructions
  1. 1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray.
  2. 2. In a large bowl, mix together rice, cabbage and corned beef.
  3. 3. In a large saucepan, melt the coconut oil or shortening over medium heat. Add the garlic and chopped shallots. Saute for 4-5 minutes or until softened.
  4. 4. 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.
  5. 5. Turn heat to low. Stir in 1½ cups shredded Swiss cheese, mustard, salt and pepper. Whisk to combine.
  6. 6. 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.
  7. 7. 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.
Recipe Notes

1) This casserole freezes really well. Simply split the ingredients between two dishes or double the ingredients. Then, wrap tightly in foil and freeze for up to 2 months. Thaw in refrigerator overnight before baking for best results.

Need more St. Patrick’s Day Recipes? Try these

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Reuben Sliders

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Comments

  6. 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.

    Reply

  10. Hmm, I never would have combined corned beef and cabbage with rice! I wonder how this would taste with defrosted potatoes O’brien?

    Reply

    • That would probably work. Potatoes are pretty common in Irish cuisine so I bet the tastes would work together.

      Reply

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