Dinner

Corned Beef and Cabbage Casserole Recipe

ByNaomi Fletcher March 28, 2026March 28, 2026

Introduction

This Corned Beef and Cabbage Casserole is a cozy, layered comfort food classic made with tender corned beef, buttery Yukon Gold potatoes, and soft cabbage. It’s hearty, easy to assemble, and perfect for busy weeknights or a comforting Sunday dinner.

A close-up image of a thick slice of lasagna on a white plate, showing multiple layers: at the bottom, a layer of thick pinkish ground meat, above it a soft white creamy sauce oozing down the sides, followed by a layer of flat wide pasta, then melted cheese with a golden brown crunchy topping sprinkled with herbs. The textures vary from smooth creamy sauce to rough crispy cheese. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cooked corned beef, chopped
4 cups green cabbage, sliced
3 cups Yukon Gold potatoes, thinly sliced
1 medium onion, thinly sliced
1 1/2 cups low-sodium beef broth
3 tablespoons unsalted butter, diced
1 tablespoon Dijon mustard
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
Salt, to taste

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a deep baking dish.
Step 2: Arrange half of the sliced potatoes in an even layer on the bottom of the dish.
Step 3: Layer half of the onions, followed by half of the corned beef, then half of the cabbage over the potatoes.
Step 4: Repeat the layers with the remaining potatoes, onions, corned beef, and cabbage.
Step 5: In a bowl, whisk together the beef broth, Dijon mustard, black pepper, and garlic powder.
Step 6: Pour the broth mixture evenly over the casserole.
Step 7: Dot the top with diced butter, then cover the dish tightly with foil.
Step 8: Bake for 45 minutes, then remove the foil and continue baking for another 20–25 minutes until the potatoes are fork-tender and the top is lightly golden.
Step 9: Let the casserole rest for 10 minutes before serving.

Tips & Variations

Slice potatoes thin and evenly to ensure even cooking.
If your corned beef is salty, reduce or omit the added salt in the recipe.
For a crispier top, broil the casserole for 1–2 minutes at the end of baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave until warmed through for best texture and flavor.

How to Serve

A round slice of lasagna is shown close-up on a white plate, placed on a white marbled surface. The dish has multiple layers clearly visible: the top layer is golden brown with crunchy breadcrumbs, followed by a layer of light yellow melted cheese that stretches slightly as it drips down the sides. Beneath that is a layer of creamy sauce with light green herbs sprinkled throughout. Below the sauce is a thick layer of pinkish ground meat mixed with other ingredients, giving it a dense texture, and at the bottom there is a thin pasta layer holding everything together. The cheese and sauce create a creamy, gooey texture around the meat and pasta layers. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corned beef instead of cooked?

It’s best to use cooked corned beef for this recipe to ensure the casserole cooks evenly and the flavors meld well. If using fresh corned beef, cook it fully before layering.

Can I substitute other types of potatoes?

Yes, but Yukon Gold potatoes work best because they hold their shape and become tender without falling apart. Russet potatoes might become too soft and mealy.