Maggie And Jiggs Casserole
A hearty casserole combining tender cabbage, savory corned beef, and cheesy topping, baked to perfection—ideal for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Cook cabbage until tender.
- Make a white sauce by combining flour, prepared mustard, evaporated milk, cheese, butter, minced onion, and salt.
- Place cooked cabbage and canned corned beef in a casserole dish.
- Pour the white sauce over the cabbage and corned beef.
- Top with four slices of bread, cubed and dipped in 2 tablespoons of melted butter, and six slices of cheese.
- Bake at 350°F (175°C) for 1 hour until golden and bubbly.
Tips & Substitutions
For a creamier sauce, consider adding a splash of Worcestershire sauce or a pinch of nutmeg to enhance flavors. If you're out of corned beef, diced cooked ham or crumbled sausage can be good substitutes. To make this dish vegetarian, replace corned beef with mushrooms or a plant-based protein. Ensure the cabbage is well-drained to avoid a watery casserole.
Serving Suggestions
Serve Maggie And Jiggs Casserole with a fresh green salad or steamed vegetables for a balanced meal. It pairs beautifully with Tangy Cranberry Sauce Meatballs for a delightful contrast of flavors. For a heartier dinner, consider serving it alongside crusty bread or biscuits to soak up the delicious sauce.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) until heated through, about 20-25 minutes. You can also microwave individual portions, covered, for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Maggie And Jiggs Casserole contains roughly 741 calories, with 14g protein, 69g carbohydrates, and 46g fat. It is an excellent source of vitamin C (71% of the Daily Value), vitamin A (60% of the Daily Value), and iron (36% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2056mg per serving (89% 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 make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance and refrigerate it before baking. Just cover it tightly with foil. When ready to serve, let it sit at room temperature for about 30 minutes before baking as directed. This helps ensure even cooking.
What type of cheese works best for this recipe?
Cheddar cheese is traditionally used for its sharp flavor, but you can also experiment with Monterey Jack for a milder taste or Swiss cheese for a nutty flavor. Mixing different cheeses can add complexity to the dish while keeping it delicious.
Can I use fresh cabbage instead of cooked?
Fresh cabbage can be used, but it should be briefly steamed or sautéed until slightly tender before adding it to the casserole. This helps to ensure it cooks evenly during baking and doesn't remain crunchy.
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).