Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print Recipe
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.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
corned beef and cabbage casserole
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.