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Unstuffed Corned Beef and Cabbage Casserole
Get ready to savor a hearty and comforting dish that combines the classic flavors of corned beef and cabbage in a delightful casserole!
Ingredients
- 1 lb corned beef, diced
- 4 cups green cabbage, chopped
- 1 large onion, diced
- 2 cups carrots, sliced
- 3 cups potatoes, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 cup shredded cheese (optional)
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat and sauté the onion and garlic until fragrant.
Add the diced corned beef and cook until it begins to brown.
Stir in the carrots, potatoes, and cabbage, and cook for about 5-7 minutes until they start to soften.
In a separate bowl, mix the beef broth, Dijon mustard, black pepper, and smoked paprika.
Pour the broth mixture over the beef and vegetables in the skillet.
Transfer the mixture to a greased casserole dish and cover with foil.
Bake for 30 minutes. Optional: remove the foil, sprinkle cheese on top, and bake for an additional 10 minutes until cheese is melted and bubbly.
Let it cool for a few minutes before serving.
Kitchen Tools
- Large skillet
- Casserole dish
- Cutting board
- Knife
- Measuring cups
- Mixing bowl
Chef's Tips
Troubleshooting
Recipe Variations
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Nutrition Facts
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Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can prepare it up to the baking step, cover it, and refrigerate. Just bake it when ready to serve.
Properly stored, it can last up to three days in the refrigerator.
Yes, it can be frozen for up to two months. Thaw before baking.
You can substitute the corned beef with mushrooms or lentils for a vegetarian option.
It pairs well with a side salad or some crusty bread.