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Corned Beef and Cabbage Casserole with a Hash Brown Crust

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This delicious corned beef and cabbage casserole recipe comes together quickly because it uses leftover corned beef and has a hash brown crust.

Corned Beef and Cabbage Casserole recipe with a Hash Brown Crust - Easy recipe using leftover corned beef brisket and hash browns

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.

Use leftover corned beef and extra cabbage to make this corned beef and cabbage casserole recipe

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.

Corned Beef and Cabbage Casserole Recipe with a Hash Brown Crust recipe using leftover corned beef

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

Use leftover corned beef and extra cabbage to make this corned beef and cabbage casserole recipe
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Corned Beef and Cabbage Casserole Recipe

This tasty corned beef and cabbage casserole uses leftover corned beef, carrots, and cabbage. It is topped with hashbrowns.
Course Main Course
Cuisine American
Keyword corned beef and cabbage casserole
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Alea Milham

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

Instructions

  • 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.

 

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

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. 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.

    Reply

  2. 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!

    Reply

  3. Carol says

    Great idea – I love cabbage and carrots and potatoes and you could adjust this casserole in many ways.

    Reply

  4. 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!

    Reply

  5. Audrey says

    This sounds scrumptious. I love the idea of the hash brown crust.

    Thanks for sharing on #TastyTuesdays

    Reply

  6. Jaxx The Bearded Hiker says

    I saw your post from Sunday features and it looks delicious. I love corned beef and cabbage!

    Reply

  7. 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!

    Reply

  8. 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. 🙂

    Reply

  10. 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.

    Reply

  12. 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 🙂

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.