Corned Beef and Cabbage Casserole with a Hash Brown Crust

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:

1. Preheat oven to 350 degrees.
2. Place the shredded cabbage in a casserole dish. Add corned beef, carrots, and onions.
3. Combine corned beef dripping and cornstarch in a small saucepan and whisk them together.
4. Cook over a medium flame until it reaches a boil. Continue boiling, while stirring until the gravy thickens, approximately 2 – 3 minutes.
5. Pour the gravy over the corned beef and vegetables.
6. In a medium bowl, combine hash browns and spices. Stir to thoroughly coat hash browns with spices.
7. Spoon the hash browns over the top of the corned beef and vegetables. Top with a few extra sliced onions.
8. 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

5.0 from 2 reviews

Corned Beef and Cabbage Casserole with a Hash Brown Crust

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: Alea

Recipe type: Main

Serves: 8

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

1. Preheat oven to 350 degrees.
2. Place the shredded cabbage in a casserole dish. Add corned beef, carrots, and onions.
3. Combine corned beef dripping and cornstarch in a small saucepan and whisk them together.
4. Cook over a medium flame until it reaches a boil. Continue boiling, while stirring until the gravy thickens, approximately 2 – 3 minutes.
5. Pour the gravy over the corned beef and vegetables.
6. In a medium bowl, combine hash browns and spices. Stir to thoroughly coat hash browns with spices.
7. Spoon the hash browns over the top of the corned beef and vegetables. Top with a few extra sliced onions.
8. Bake at 350 degrees for 30 minutes or until hash browns begin to brown.

3.2.2310

More Leftover Corned Beef Recipe:

Corned Beef Tater Tot Casserole

Corned Beef and Cabbage Casserole with a Mashed Potato Crust

Corned Beef and Cabbage Soup