Corned Beef Cabbage Casserole
A hearty casserole combining tender potatoes, savory corned beef, and crunchy cabbage, baked to perfection—ideal for comforting family meals or St. Patrick's Day celebrations.
Ingredients
Instructions
- Layer sliced potatoes, shredded cabbage, chopped onion, and crumbled corned beef in a 9 x 13-inch shallow baking dish.
- Pour the diluted cream of celery soup evenly over the layered ingredients.
- Cover the dish and bake in a 375°F oven for 1 1/2 hours until cooked through and bubbly.
Tips & Substitutions
For added flavor, consider sautéing the onions before layering them in the casserole. If you don't have cream of celery soup, you can substitute it with cream of mushroom soup or even homemade white sauce. For a heartier dish, add some grated cheese on top during the last 15 minutes of baking. This dish also freezes well, so you can make it ahead and enjoy it later.
Serving Suggestions
This corned beef cabbage casserole pairs wonderfully with a crisp green salad or crusty bread for a complete meal. For a comforting autumn dinner, serve it alongside roasted vegetables or a warm apple crisp for dessert. You might also enjoy it with a glass of stout or a hearty red wine to complement the flavors. For more cozy dishes, explore other American recipes like Beef & Potato Stew.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 20-30 minutes or until heated through. You can also microwave individual portions, but ensure they are heated evenly to avoid cold spots.
Nutrition & Diet Analysis (per serving)
Each serving of Corned Beef Cabbage Casserole contains roughly 675 calories, with 14g protein, 88g carbohydrates, and 30g fat. It is an excellent source of potassium (40% of the Daily Value), vitamin C (30% of the Daily Value), and protein (27% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2384mg per serving (104% 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 instead of shredding. Fresh cabbage will work well, but it may take a bit longer to soften during baking. Make sure to layer it evenly with the other ingredients to ensure even cooking.
Is it possible to make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance and store it covered in the refrigerator. Just add a few extra minutes to the baking time if baking from cold. This makes it a convenient option for busy weeknights or gatherings.
What can I substitute for corned beef?
If you don't have corned beef, you can use cooked brisket or even shredded chicken for a lighter option. Alternatively, for a vegetarian version, consider using a meat substitute like tempeh or tofu, adding extra seasoning to mimic the flavors of corned beef.
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).