If you’re feelin’ a little Irish, this Corned Beef Cabbage Bake is the luckiest choice for you! Loaded with tender potatoes, garden-fresh carrots, tangy onion, some beloved cabbage, and juicy, hearty corned beef, you’ll feel like you’ve struck a pot of gold with this one. It’s quite the simple dish to cook up, too, which adds a few more rainbows to this glorious meal. Cash in your luck with some Corned Beef Cabbage Bake!
Ingredients
- 4 russet potatoes, peeled and diced
- cold water, to taste
- 6 cups cabbage, uncooked
- 3 carrots, chopped
- 1/4 cup butter
- 1/4 cup onion, diced
- 1/4 cup flour
- 1/4 teaspoon salt
- 3/4 teaspoon pepper
- 1 1/2 cups low-sodium chicken broth
- 1 1/4 cups milk
- 1 1/2 tablespoons Dijon mustard
- 3/4 teaspoon Worcestershire sauce
- 1 cup Swiss cheese
- 1 cup mozzarella cheese
- 3 cups corned beef, cooked
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –In a large pot over medium-high heat, add the potatoes and the cold water and bring to a boil.
Step 4 –Cook the potatoes until tender, about 15 minutes. Add the cabbage and the carrots at the last 10 minutes of cooking. Drain.
Step 5 –In a pan over medium heat, melt the butter.
Step 6 –Add the onion to the butter and cook until tender, about 5 minutes.
Step 7 –Whisk the flour, the salt, and the pepper into the onion and cook, about 2 minutes.
Step 8 –Gradually whisk the chicken broth and the milk, a little at a time, into the onion mixture.
Step 9 –Add the Dijon and the Worcestershire sauce to the onion mixture and cook, while whisking, until it is thickened and bubbly.
Step 10 –Transfer the onion mixture from the heat and stir in the Swiss cheese and the mozzarella cheese until melted.
Step 11 –Combine the potato mixture, the corned beef, and the sauce in a large bowl.
Step 12 –Pour the cabbage mixture into the prepared baking dish.
Step 13 –Bake the casserole, uncovered, until hot and bubbly, about 25-30 minutes.
Step 14 –Serve.
