Save to Pinterest This satisfying bake combines shredded cabbage and chopped corned beef in a homemade creamy white sauce. The sauce starts with a butter and flour roux, enriched with whole milk and heavy cream, then seasoned with salt, pepper, and paprika. Mozzarella and parmesan create a melty, flavorful binding throughout the dish. After 25 minutes covered and 15 minutes uncovered, the topping becomes bubbly and golden. The result is a hearty casserole that brings together the savory depth of corned beef with the mild sweetness of cabbage, all tied together with rich, cheesy goodness. Perfect for feeding a family or bringing to potlucks and gatherings.
The first time I made this casserole was during a snowstorm when I had leftover corned beef from St. Patricks Day and a head of cabbage that needed using. My kitchen smelled like butter and comfort as everything bubbled away in the oven, and my husband actually asked for seconds before his plate was even empty.
Ive since learned that this dish freezes beautifully, which means I can make a double batch and pull it out on those weeknights when cooking feels impossible. Last month my sister called me at 7pm completely stressed about dinner, and I told her to check her freezer where Id tucked one of these away the week before.
Ingredients
- Cooked corned beef: Leftover from a boiled dinner works perfectly here, or use sliced deli corned beef chopped into bite-sized pieces
- Green cabbage: Shred it yourself for the best texture and freshness, though pre-shredded bagged cabbage will work in a pinch
- Onion and garlic: These aromatics build the flavor foundation, so dont rush this step
- Butter and flour: This classic roux creates the velvety sauce that ties everything together
- Whole milk and heavy cream: The combination gives you richness without being overwhelmingly heavy
- Seasonings: Simple salt, pepper, and paprika enhance without overpowering the corned beef
- Mozzarella and parmesan: Mozzarella provides the gooey factor while parmesan adds that salty, nutty finish
- Fresh parsley: A little sprinkle of green makes everything look more inviting
Instructions
- Get your oven ready:
- Preheat to 375°F and grease a 9x13 baking dish with butter or cooking spray.
- Build the flavor base:
- Melt butter in a large skillet over medium heat, cook onion until soft and fragrant, then add garlic for just one minute.
- Make the creamy sauce:
- Stir in flour and let it cook briefly, then gradually whisk in milk and cream until smooth, continuing to whisk until thickened.
- Season and add cheese:
- Remove from heat, stir in salt, pepper, and paprika, then melt in a cup of mozzarella and the half cup of parmesan.
- Combine everything:
- In a large bowl, toss the shredded cabbage and corned beef with that beautiful cheese sauce until every piece is coated.
- Assemble the casserole:
- Spread the mixture in your prepared dish, then top with remaining mozzarella and an extra generous sprinkle of parmesan.
- Bake to golden perfection:
- Cover with foil and bake 25 minutes, then uncover and bake 15 more minutes until bubbling and beautifully golden on top.
- Let it rest:
- Wait 5 to 10 minutes before serving so the sauce sets up slightly, then sprinkle with fresh parsley if you like.
Save to Pinterest My neighbor smelled this baking and actually knocked on my door to ask what I was making. She came back with an empty container the next day asking if I had any leftovers, which might be the highest compliment a cook can receive.
Make It Your Own
Swiss cheese creates a lovely tangy contrast to the rich corned beef, while adding cooked potatoes transforms this into a complete one-dish meal. Ive even thrown in some shredded carrots when I needed to use them up, and nobody was the wiser.
Pairing Suggestions
A crisp lager cuts through the richness beautifully, or try a light white wine like pinot grigio if you prefer wine. A simple green salad with vinaigrette provides the perfect fresh contrast to this hearty casserole.
Make Ahead And Storage
Assemble the entire casserole up to 24 hours ahead and refrigerate before baking, adding about 10 minutes to the covered baking time. Leftovers keep well in the refrigerator for three to four days and actually reheat beautifully in the microwave.
- Freeze unbaked casseroles for up to three months
- Thaw overnight in the refrigerator before baking
- Wrap tightly with both plastic and foil for best freezer results
Save to Pinterest Theres something deeply satisfying about turning simple ingredients into a dish that brings everyone to the table. Thats the kind of cooking I love most.
Recipe FAQs
- → Can I use leftover corned beef from St. Patrick's Day?
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Absolutely. Leftover cooked corned beef works perfectly in this dish. Simply chop it into bite-sized pieces and proceed with the recipe as written. It's actually an excellent way to use up corned beef leftovers.
- → Can I make this ahead of time?
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Yes, you can assemble the entire casserole up to 24 hours in advance and refrigerate it before baking. You may need to add 5-10 minutes to the covered baking time if baking it cold from the refrigerator.
- → What other vegetables can I add?
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Diced potatoes, carrots, or bell peppers work well. You could also add spinach or kale for extra nutrition. Just keep in mind that adding more vegetables may require a larger baking dish.
- → Can I freeze this casserole?
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Yes, this freezes well. Assemble the dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or add about 15-20 minutes to the baking time if baking from frozen.
- → What can I serve with this bake?
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A simple green salad with vinaigrette balances the richness. Crusty bread for soaking up the creamy sauce is also nice. For a complete meal, roasted potatoes or steamed green beans work well as sides.
- → Can I make this gluten-free?
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Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your corned beef and other ingredients are certified gluten-free, as some processed meats contain wheat-based fillers.
