This delicious corned beef and cabbage casserole recipe comes together quickly because it uses leftover corned beef and has a hash brown crust.
It doesn't matter how many potatoes or how much cabbage I use when I make Corned Beef and Cabbage, consumption rises to meet supply. However, even though my family loves corned beef brisket, we always have some leftovers. I think it is because we have trained ourselves to limit our meat consumption to about 4 ounces at dinner, but feel completely comfortable loading up our plate with veggies.
So I buy 2 heads of cabbage for every corned beef brisket that I buy. I use the first one for our traditional Corned Beef and Cabbage dinner and then I use the second one to create a delicious dish using the leftover corned beef. Cabbage has been on sale around here for $0.29 a pound, so it also makes for some really frugal dinners.
Corned Beef and Cabbage Casserole Recipe
Ingredients:
- ½ head cabbage, shredded
- 2 cups cooked corn beef, cut into bite-size pieces
- 2 carrots, thinly sliced
- 2 green onions, thinly sliced
- 1 cup leftover drippings from the corned beef
- 1 tablespoon cornstarch
- 3 cups shredded hash browns
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon parsley
- ⅛ teaspoon pepper
Directions:
- Preheat oven to 350 degrees.
- Place the shredded cabbage in a casserole dish. Add corned beef, carrots, and onions.
- Combine corned beef dripping and cornstarch in a small saucepan and whisk them together.
- Cook over a medium flame until it reaches a boil. Continue boiling, while stirring until the gravy thickens, approximately 2 – 3 minutes.
- Pour the gravy over the corned beef and vegetables.
- In a medium bowl, combine hash browns and spices. Stir to thoroughly coat hash browns with spices.
- Spoon the hash browns over the top of the corned beef and vegetables. Top with a few extra sliced onions.
- Bake at 350 degrees for 30 minutes or until the hash browns begin to brown.
My family of 5 made this casserole disappear in less than a day! We had it for Sunday dinner and then finished it off for supper. I will be picking up extra corned beef while it is on sale and putting it in the freezer so that we can enjoy corned beef and cabbage over the next 4 – 6 months instead of just serving it on St. Patrick's Day.
Printable Recipe for Corned Beef and Cabbage Casserole
- ½ head cabbage, shredded
- 2 cups cooked corn beef, cut into bite-size pieces
- 2 carrots, thinly sliced
- 2 green onions, thinly sliced
- 1 cup leftover drippings from the corned beef
- 1 tablespoon cornstarch
- 3 cups shredded hash browns
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon parsley
- ⅛ teaspoon pepper
- Preheat oven to 350 degrees.
- Place the shredded cabbage in a casserole dish. Add corned beef, carrots, and onions.
- Combine corned beef dripping and cornstarch in a small saucepan and whisk them together.
- Cook over a medium flame until it reaches a boil. Continue boiling, while stirring until the gravy thickens, approximately 2 – 3 minutes.
- Pour the gravy over the corned beef and vegetables.
- In a medium bowl, combine hash browns and spices. Stir to thoroughly coat hash browns with spices.
- Spoon the hash browns over the top of the corned beef and vegetables. Top with a few extra sliced onions.
- Bake at 350 degrees for 30 minutes or until hash browns begin to brown.
More Recipe Ideas for Leftover Corned Beef:
Corned Beef and Cabbage Casserole
Corned Beef and Cabbage Casserole with a Mashed Potato Crust
Ashley @ Growing Up Momma says
This looks absolutely divine! I am so glad to have found you over at Keeping it Simple tonight- I’ve been looking to add something new to our St. Patrick’s Day menu and this looks like a great addition 🙂
Diana Rambles says
This looks wonderful!
Kim says
Stopping by from Ducks n a Row link party. Good St. Patrick’s Day recipe, but we are going to be out of town, so pinning it for later. Thanks for sharing.
Katrina says
I love corned beef, so any recipes that encourages it are always great. Thanks for sharing!
Carol says
‘m a first time visitor-found you @ “The Weekend re-Treat”. I can’t wait to spend some more time here reading. I just picked up corned beef and all the fixins’ today. This is a FANTASTIC idea for the leftovers-of which I always have plenty….and that’s a GOOD thing. Off to pin……Thanks so much, Alea. 🙂
Brandi Clevinger says
I haven’t had corned beef and cabbage since I was a kid. It’s a must Southern dish, too! Your recipe looks yummy and an easy make ahead meal, too!
Thanks for sharing at Inspire Me Mondays!
Jaxx The Bearded Hiker says
I saw your post from Sunday features and it looks delicious. I love corned beef and cabbage!
Audrey says
This sounds scrumptious. I love the idea of the hash brown crust.
Thanks for sharing on #TastyTuesdays
Brittany says
My family is also a big fan of corned beef, this looks like a great recipe to add to our menu! It looks delicious!
Carol says
Great idea – I love cabbage and carrots and potatoes and you could adjust this casserole in many ways.
Marie says
What a fresh take on corned beef and cabbage! I love it! (Not that I need an excuse to eat up corned beef leftovers… haha). Thanks for sharing your awesome recipe with us at Merry Monday!
Barbara says
This looks so good. I like that there a lot of veggies in it too. I think I will be trying this and Pinning for future reference.
Pam says
What if you don’t have any drippings.?