Corned Beef And Cabbage Casserole Recipe For A Family-Friendly Dinner

Ingredients

• 1 pound cooked corned beef, shredded
• 1 head of cabbage, chopped
• 6 potatoes, peeled and chopped
• 1 onion, chopped
• 4 cloves of garlic, minced
• 1 cup beef broth
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons butter
• 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F.
2. In a large pot, cook the chopped cabbage and potatoes until tender. Drain and set aside.
3. In the same pot, melt the butter over medium heat. Add the onion and garlic, and cook until softened.
4. Add the shredded corned beef, beef broth, heavy cream, Dijon mustard, Worcestershire sauce, and thyme. Stir to combine and bring to a boil. Reduce heat and simmer for 5-10 minutes.
5. Add the cooked cabbage and potatoes to the pot and stir to combine.
6. Transfer the mixture to a 9×13 inch baking dish. Top with shredded cheddar cheese.
7. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
8. Let cool for a few minutes before serving.

Customization Ideas

One of the great things about this recipe is that it’s easy to customize based on your family’s preferences. Here are a few ideas to get you started:

• Swap out the corned beef for diced ham or cooked sausage.
• Add some diced carrots or parsnips to the cabbage and potato mixture for extra flavor and nutrition.
• Use a different type of cheese, such as Swiss or Gouda, for a different flavor profile.
• Top the casserole with some breadcrumbs or crushed crackers for added crunch.

FAQs

1. Can I make this recipe ahead of time?

Yes! You can prepare the casserole up to the point of baking, cover it with foil or plastic wrap, and refrigerate it for up to 24 hours. When you’re ready to bake it, simply remove the covering and bake as directed.

2. Can I freeze this casserole?

Yes! You can freeze the casserole either before or after baking it. To freeze before baking, prepare the casserole as directed but do not bake it. Cover it with plastic wrap and foil, and freeze for up to 3 months. To bake, remove the covering and bake as directed, adding an additional 10-15 minutes of baking time. To freeze after baking, let the casserole cool completely, then wrap it tightly in foil and freeze for up to 3 months. To reheat, thaw the casserole in the refrigerator overnight, then bake as directed.

3. Can I use leftover corned beef in this recipe?

Absolutely! This recipe is a great way to use up leftover corned beef from St. Patrick’s Day or any other occasion.

4. Can I use a different type of meat?

Yes! This recipe is versatile and can be made with diced ham or cooked sausage instead of corned beef.

5. Can I make this recipe dairy-free?

Yes! You can use a non-dairy milk, such as almond milk, in place of the heavy cream. You can also omit the cheese or use a dairy-free cheese alternative.