This St. Patrick’s Day, serve your family and friends a delicious, simple to make (and freezer friendly) Corned Beef and Cabbage Casserole. With a creamy Swiss cheese sauce, it makes the perfect food to celebrate the Irish holiday with!
Corned Beef and cabbage is a classic St. Patrick’s Day dinner. But, this Corned Beef and Cabbage Casserole makes a fantastic alternative. It is such a simple recipe to make and is full of flavor!
This Corned Beef and Cabbage Casserole is freezer friendly which makes it perfect for meal planning. Simply split the casserole between two dishes (or double the ingredients), wrap tightly in foil and freeze for up to 2 months. I recommend defrosting in the refrigerator overnight before baking it.
This Irish meal recipe actually comes together really easily and is so delicious. I’m even a huge corned beef fan but it mixes nicely here with the cabbage and Swiss cheese sauce.
One thing to remember when making the cheese sauce is to let all of the liquid mix in with the flour between each addition. That keeps it from getting lumpy.
If you loved Corned Beef and Cabbage Casserole, you’ll enjoy these other Irish recipes:
Essential items for this recipe:
- 9×13 baking dish
- Large bowl
- Large saucepan
- Whisk
- 2 cups cooked brown rice
- 2 cups cooked corned beef chopped
- 2 1/2 cups chopped cabbage
- 3 Tbsp butter
- 1/4 cup chopped shallots
- 2 cloves garlic minced
- 3 Tbsp flour
- 2 1/2 cups milk
- 2 cups shredded Swiss cheese divided
- 1 tsp mustard
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup sour cream
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Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray.
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In a large bowl, mix together rice, cabbage and corned beef.
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In a large saucepan, melt the coconut oil or shortening over medium heat. Add the garlic and chopped shallots. Saute for 4-5 minutes or until softened.
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Whisk the flour into the onion mixture and cook for 1 minute. Slowly whisk in the milk letting each prior amount added fully incorporate into flour mixture before adding more. Bring to a boil and simmer, whisking constantly, for about 5 minutes or until thickened.
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Turn heat to low. Stir in 1½ cups shredded Swiss cheese, mustard, salt and pepper. Whisk to combine.
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Remove pan from heat and stir in sour cream. Pour sauce over cabbage mixture and stir well. Pour mixture into prepared dish and top with remaining shredded Swiss cheese.
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Cover dish with foil. Bake at 350 degrees for 25 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is browned.
1) This casserole freezes really well. Simply split the ingredients between two dishes or double the ingredients. Then, wrap tightly in foil and freeze for up to 2 months. Thaw in refrigerator overnight before baking for best results.
That sounds soooo delicious!! Never thought of trying it this way before – so genius!
Thanks! This was such an easy way to make it!
I’m always on the hunt for cabbage recipes. This looks really good. Thanks! Pinned and following.
Thanks for visiting! Stop by tomorrow as I have another dish featuring cabbage to share.
This sounds wonderful! I can’t eat my corned beef and cabbage without rice, so this recipe is up my alley. It’s such a great idea to turn corned beef and cabbage into a lasagna.
I am definitely gonna try your Corned Beef & Cabbage Casserole! It sounds sooooo good. (I found you via This Is How We Roll Link-Up.) Thanks for sharing!
Thanks so much for visiting! I hope you enjoy the casserole. It has become a favorite in our house.
This sounds pretty good! Happy St Pat’s Day! Thanks for linking up at Found & Foraged!
I never heard of corned beef and cabbage made in a casserole, but that’s a fun twist on the traditional dish. Thanks for sharing at the This Is How We Roll Link Party on Organized 31.
Hi there girly!
If you’re interested, I starting a new link up on Tuesdays over at my blog. It’s a great way to share your content and meet other awesome bloggers. I’d LOVE to have you share a post!
-K
http://www.peeledwellness.com
Thanks for the invite!
That sounds really good!! What a spin on the normal meal. Pinned it to try one night! 🙂
Hi Shanna! Congratulations! Your Corned Beef and Cabbage Casserole has been featured at our Simple Supper Tuesday Llinky party at Moore or Less Cooking! Nettie
Hmm, I never would have combined corned beef and cabbage with rice! I wonder how this would taste with defrosted potatoes O’brien?
That would probably work. Potatoes are pretty common in Irish cuisine so I bet the tastes would work together.
This is such a unique way to do corned beef and cabbage! I’m stopping by to let you know that I featured your recipe as part of a St. Patrick’s Day roundup on my blog!