Corned Beef and Cabbage Casserole

The Kitchen Witch demonstrates one of her favorite recipes for St Patrick's Day! Her Corned Beef and Cabbage Casserole is an easy and delicious make ahead that's perfect for busy weeknight dinners or potluck entertaining.

Ingredients

Extra virgin olive oil 1 Tablespoon
Butter 1 Tablespoon
White onion 1 , diced
Chopped cabbage 4 Cup (64 tbs)
Celery seed 1/2 Teaspoon
Corned beef 680 Gram (2 tins)
Frozen hash brown potatoes 1/2 Kilogram
Sour cream 1/2 Cup (8 tbs)
Cream of celery soup 1 Can (10 oz)
Eggs 1 , beaten
Pepper 1/2 Teaspoon
Salt 1/2 Teaspoon
Dill weed 1 Tablespoon
Shredded sharp cheddar 1 Cup (16 tbs)
Panko bread crumbs 1 Cup (16 tbs) (or use deep fried onion)
Cooking oil spray 1/2 Teaspoon (for greasing)

Directions

GETTING READY

1. Grease a 9x13 baking dish with cooking oil spray and set aside.

2. Preheat oven to 350 degree F.

MAKING

3. Saute the onion and cabbage in the butter and olive oil over medium high flame just until they begin to grow soft. Add the celery seed and stir to incorporate.

4. In a large mixing bowl, place corned beef and add the cooked onion and cabbage mixture. Toss until well blended. Add hash brown and mix to combine.

5. In a separate bowl, mix together sour cream, soup, egg, dill weed, salt, and pepper. Pour the mixture into the bowl with corned beef. Mix well.

6. Into the greased 9 x 13 baking dish, transfer the mixture, spread evenly and sprinkle with cheese and panko. At this point place in refrigerator for 1-2 days.

7. Bake uncovered at 350 degree F oven for one hour.

SERVING

8. Serve and enjoy!

TIPS

You can also wrap and freeze for 6 months.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 383Calories from Fat 191

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 8 g40%

Trans Fat 0 g

Cholesterol

Sodium 672 mg28%

Total Carbohydrates 29 g9.7%

Dietary Fiber 3 g12%

Sugars 3 g

Protein 20 g40%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet