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Cheesy Corned Beef Colcannon Casserole

Hearty Cheesy Corned Beef Colcannon Casserole Delight

A comforting Cheesy Corned Beef Colcannon Casserole blending corned beef, cabbage, and potatoes for a delightful dish.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Resting Time 20 minutes
Total Time 2 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Irish
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole Base
  • 5 tbsp Butter I recommend using Kerrygold unsalted butter for the best flavor.
  • 2 lb Potatoes Peeled and sliced into 1/8-inch rounds.
  • 1/2 head Cabbage Shredded into 1/4-inch ribbons.
  • 1/2 large Onion Thinly sliced.
  • 1 lb Corned Beef Diced into 1/2-inch cubes.
  • 1/2 tsp Salt Adjust based on the saltiness of your corned beef.
  • 1/2 tsp Black Pepper Freshly cracked is always best!
  • 1 tsp Sugar Balances the flavors.
For the Creamy Sauce
  • 2 cups Milk Introduces creaminess to your sauce.
  • 1 cup Cream For a rich, smooth texture.
  • 1/4 cup Mayonnaise Recommended Hellmann's.
  • 1/2 cup Flour Thickens the cream sauce.
  • 3/4 tsp Garlic Powder
  • 1 tsp Mustard Powder
  • 1/2 tsp Onion Powder
For the Cheesy Topping
  • 18 oz Swiss Cheese Shredded fresh.
  • 2 tbsp Fresh Parsley Chopped, for garnish.
  • Green Onions Optional garnish.

Equipment

  • Oven
  • large skillet
  • baking dish
  • Mixing Bowl

Method
 

Cooking Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Slice the potatoes into 1/8-inch rounds. Shred the cabbage and cheese, then dice the corned beef.
  3. In a large skillet, melt 3 tablespoons of butter over medium heat. Add onion and cabbage, sprinkle with salt, black pepper, and sugar. Sauté for about 20 minutes until caramelized and tender.
  4. Stir in the diced corned beef and cook for an additional 2-3 minutes until warmed through. Set aside.
  5. In a bowl, whisk together the flour, garlic powder, mustard powder, and onion powder. Gradually blend in the milk, cream, and mayonnaise until smooth.
  6. Layer the casserole in your buttered skillet: one-third of the potato rounds, one-third of the beef and cabbage mixture, sprinkle a cup of cheese, and pour one-third of the cream sauce. Repeat two more times, topping the final layer with remaining cheese mixed with the last portion of cream sauce.
  7. Cover with aluminum foil and bake for 1 hour. Remove foil and bake uncovered for an additional 35-45 minutes until the top is golden.
  8. Let the casserole rest for about 20 minutes. Garnish with parsley and green onions before serving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 28gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 110mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 25mgIron: 15mg

Notes

Customize by swapping cheeses or adding extra veggies like peas or carrots for a personal touch.

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