Description
This Corned Beef and Cabbage Casserole is a comforting, hearty layered dish featuring tender cooked corned beef, thinly sliced Yukon Gold potatoes, fresh green cabbage, and sweet onions, all baked in a savory Dijon mustard and beef broth. Perfect for a satisfying dinner, it combines classic flavors into a warm, easy-to-make casserole ideal for busy weeknights or cozy weekends.
Ingredients
Scale
Main Ingredients
- 3 cups cooked corned beef, chopped
- 4 cups green cabbage, sliced
- 3 cups Yukon Gold potatoes, thinly sliced
- 1 medium onion, thinly sliced
For the Broth Mixture
- 1 1/2 cups low-sodium beef broth
- 1 tablespoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Salt, to taste
Other
- 3 tablespoons unsalted butter, diced
Instructions
- Prepare the dish: Preheat your oven to 375°F (190°C) and lightly grease a deep baking dish to prevent sticking and ensure easy serving.
- Layer potatoes: Arrange half of the thinly sliced Yukon Gold potatoes in an even layer on the bottom of the prepared baking dish, creating a sturdy base for the casserole.
- Add vegetable and beef layers: Top the potatoes with half of the thinly sliced onions, then half of the chopped corned beef, followed by half of the sliced green cabbage, creating balanced layers of flavors and textures.
- Repeat layering: Repeat the layering sequence with the remaining potatoes, onions, corned beef, and cabbage to build up the casserole fully.
- Mix broth and seasoning: In a bowl, whisk together the low-sodium beef broth, Dijon mustard, black pepper, garlic powder, and salt to taste, forming a flavorful savory liquid to infuse the casserole.
- Pour broth and add butter: Evenly pour the broth mixture over the layered casserole, ensuring it seeps through all layers. Dot the top of the casserole with the diced unsalted butter for richness.
- Bake covered: Cover the dish tightly with foil and bake in the preheated oven for 45 minutes to allow ingredients to cook and flavors to meld.
- Finish baking uncovered: Remove the foil and continue baking uncovered for an additional 20 to 25 minutes, or until the potatoes are fork-tender and the top is lightly golden and bubbling.
- Rest and serve: Remove the casserole from the oven and let it rest for 10 minutes before serving to allow it to set and cool slightly for optimal texture and flavor.
Notes
- Slice potatoes thin and evenly to ensure they cook uniformly and become tender.
- If your corned beef is particularly salty, reduce or omit the added salt in the broth mixture to balance flavors.
- For a crispier, golden top, broil the casserole for 1 to 2 minutes at the end of baking, watching carefully to prevent burning.
- Leftover casserole keeps well in the refrigerator for up to 4 days; reheat thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Keywords: Corned Beef Casserole, Cabbage Casserole, Comfort Food, Yukon Gold Potatoes, Easy Dinner, American Dinner, Layered Casserole, Dijon Mustard Recipe
