Corned Beef Casserole with Cabbage


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One of the most delicious recipes for leftover corned beef is this easy Corned Beef Casserole. A creamy cheese sauce flavored with Worcestershire and Dijon mustard marries tender chunks of corned beef with cabbage, carrots, and potatoes.

This yummy one-pot meal tastes great with garlic pull-apart bread or garlic cheese biscuits slathered with butter.

Corned Beef and Cabbage Casserole on a plate

How to Make Corned Beef Casserole

This recipe for corned beef and cabbage comes together in just few simple steps. If you happen to have leftover corned beef (and veggies) from last night’s dinner, use them in this recipe instead!

  1. Simmer vegetables untils tedner.
  2. Prepare the cheese sauce.
  3. Combine in a casserole with corned beef and bake until bubbly and hot.

Corned Beef and Cabbage Casserole ingredients in a casserole dish

Short on Prep Time?

  • Green cabbage can be either chopped or sliced.
  • Thin-skinned red or yellow potatoes are good choices as they do not require peeling.
  • Carrots can be cut into chunks or rounds!

Additions/Variations

To give more depth or additional flavors, other veggies or cheeses can substitute or be combined into corned beef casserole.

Here are some alternatives to consider:

VEGGIES Cauliflower, turnips, rutabagas, brussels sprouts

CHEESE Muenster, gruyere, cheddar

Corned Beef and Cabbage Casserole in a dish

Serving Suggestions

Just like bubble and squeak,leftovers make this dish is a full and satisfying meal in itself! Some bread or a salad is all you need to fill out this satisfying stick-to-your-ribs entrée. Irish soda bread or rye bread are great choices.

Keep the Irish theme going by serving green beer to the adults, or green ginger ale for the kids.

Got Leftovers?

Leftovers should be tightly covered and stored in the refrigerator, where they will keep for up to four days.

Freezing is not recommended for foods that contain cheese sauces, due to curdling.

Fave Corned Beef Recipes

Corned Beef and Cabbage Casserole on a plate
5 from 3 votes
Review Recipe

Corned Beef and Cabbage Casserole

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Author Holly Nilsson
Course Beef, Casserole, Main Course
Cuisine American, Irish
A zesty cheese sauce flavored with Worcestershire and Dijon mustard marries tender chunks of corned beef with cabbage, carrots, and potatoes

Ingredients

  • 4 russet potatoes peeled and diced
  • 3 carrot chopped
  • 6 cups cabbage uncooked
  • 3 cups leftover corned beef
Sauce
  • ¼ cup butter
  • ¼ cup onion diced
  • ¼ cup flour
  • ¼ teaspoon salt
  • ¾ teaspoons pepper
  • 1 ½ cup low sodium chicken broth
  • 1 ¼ cups milk
  • 1 ½ tablespoons dijon mustard
  • ¾ teaspoons Worcestershire
  • 1 cup swiss cheese
  • 1 cup mozzarella cheese

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Instructions

  • Preheat oven to 375°F.
  • Add potatoes to cold water in a large pot. Bring to a boil over medium-high heat and cook until tender, about 15 minutes. Add cabbage and carrots for the last 10 minutes of cooking. Drain and set aside.
  • Heat butter in a pan over medium heat. Add onion and cook until tender, about 5 minutes. Whisk in flour, salt, and pepper and cook about 2 minutes. Gradually add chicken broth and milk a little bit at a time while whisking.
  • Add dijon and Worcestershire sauce. Continue whisking over medium heat until thickened and bubbly.
  • Remove from heat and stir in the cheeses until melted.
  • Combine the drained potato mixture, corned beef, and sauce. Pour into a greased 9×13 baking dish.
  • Bake uncovered for 25-30 minutes or until hot and bubbly.

Recipe Notes

PREP SHORTCUTS:
  • Green cabbage can be either chopped or sliced.
  • Thin-skinned red or yellow potatoes are good choices as they do not require peeling.
  • Carrots can be cut into chunks or rounds
  • Use leftover boiled potatoes or cabbage for this recipe if you have them on hand. 
If you don't have homemade corned beef, ask your deli to slice some thicker than usual for you.

Nutrition Information

Calories: 502, Carbohydrates: 42g, Protein: 25g, Fat: 27g, Saturated Fat: 14g, Cholesterol: 85mg, Sodium: 1134mg, Potassium: 1145mg, Fiber: 5g, Sugar: 8g, Vitamin A: 5772IU, Vitamin C: 51mg, Calcium: 365mg, Iron: 3mg
Keyword corned beef casserole
CORNED BEEF AND CABBAGE CASSEROLE with writing
CORNED BEEF AND CABBAGE CASSEROLE served on a plate with writing
CORNED BEEF AND CABBAGE CASSEROLE close up with writing

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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