Corned Beef And Cabbage(Casserole)
A hearty casserole blending tender potatoes, savory corned beef, and cabbage, baked to perfection with creamy soup for a comforting, family-friendly meal.
Ingredients
Instructions
- Place sliced potatoes in a shallow 9 x 13-inch baking dish.
- Cover the potatoes with chopped onion, salt, and pepper.
- Add shredded cabbage on top of the onion layer.
- Crumble the can of corned beef over the cabbage.
- Mix the cream of celery soup with milk and pour over the casserole.
- Cover the dish and bake at 375°F for 1.5 hours.
Tips & Substitutions
For added flavor, consider using Yukon Gold potatoes for their buttery texture. If you want a healthier option, you can swap the cream of celery soup with a homemade version using sautéed onions, celery, and a bit of vegetable broth. Also, feel free to add herbs like thyme or parsley for extra depth. This dish is similar to Marilyn Mcconnell'S Beef Casserole, so you can experiment with spices used in that recipe.
Serving Suggestions
Serve this comforting casserole with a side of crusty bread or a simple green salad for a balanced meal. It pairs beautifully with a tangy mustard or horseradish sauce for added zing. For a complete dinner, consider serving it alongside a light soup or browse more American recipes to create a varied menu.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in an oven-safe dish, cover with foil, and heat at 350°F for about 20-30 minutes until warmed through. Alternatively, you can microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Corned Beef And Cabbage(Casserole) contains roughly 1047 calories, with 19g protein, 135g carbohydrates, and 49g fat. It is an excellent source of potassium (42% of the Daily Value), protein (38% of the Daily Value), and dietary fiber (36% of the Daily Value). Note that it is relatively high in sodium, at 2492mg per serving (108% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cabbage instead of shredded?
Yes, you can use fresh cabbage. Just chop it into thin strips and layer it as you would with shredded cabbage. Keep in mind that fresh cabbage may take slightly longer to cook down, so ensure it’s tender before serving.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When you're ready to bake, simply add an extra 15-20 minutes to the baking time to ensure it's heated through.
What type of corned beef should I use?
You can use canned corned beef for convenience, but if you prefer fresh, cooked corned beef works great too. Just make sure to chop it into small pieces for even distribution throughout the casserole.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).