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Corned Beef and Cabbage Casserole

Corned Beef and Cabbage Casserole

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laurie1981

A Ukrainian twist on an Irish classic! My Mother has made this for years, it's so creamy and delicious.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 548 kcal
  • 27%
  • Fat:
  • 36.8 g
  • 57%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 36.3 g
  • 73%
  • Cholesterol:
  • 152 mg
  • 51%
  • Sodium:
  • 1705 mg
  • 68%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring cabbage pieces to a boil in a pot and simmer until just tender, about 5 minutes. Drain, then transfer cabbage to a 2-quart baking dish.
  3. Melt 1/4 cup butter in a skillet over medium heat. Stir in corned beef and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Break up any large chunks of corned beef.
  4. Spread corned beef mixture over cabbage.
  5. Melt remaining 1/3 cup butter in the same skillet over medium heat; whisk in flour.
  6. Pour in milk and season with salt and pepper. Continue whisking until sauce comes to a simmer and is thickened, about 5 minutes.
  7. Pour sauce over corned beef and cabbage mixture.
  8. Bake in the preheated oven until bubbly, about 30 minutes.
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Reviews

Jane
8
4/3/2012

Very Quick and good. If you like gravy, you will luv this recipe. I changed the servings to 3 for my husband and I and it was plenty. Even some left for lunch today:)

ferrettkid55432
3
1/7/2013

It wasnt very good, didnt look like the picture at all

Tashtego
0
11/19/2014

I want to try this recipe and I want to get spuds into the dish. So, I am thinking of sliced potatoes either on top of the cabbage layer or on the beef layer. It would be nice if they cooked from raw rather than having to pre-cook or par cook the spuds. Mashing adds another step and this recipe is about convenience. Might want to add some mustard or curry spice to the béchamel.