About
If you're feelin' a little Irish, this Corned Beef Cabbage Bake is the luckiest choice for you! Loaded with tender potatoes, garden-fresh carrots, tangy onion, some beloved cabbage, and juicy, hearty corned beef, you'll feel like you've struck a pot of gold with this one. It's quite the simple dish to cook up, too, which adds a few more rainbows to this glorious meal. Cash in your luck with some Corned Beef Cabbage Bake!
Ingredients
- 4 russet potatoes, peeled and diced
- cold water, to taste
- 6 cups cabbage, uncooked
- 3 carrots, chopped
- 1/4 cup butter
- 1/4 cup onion, diced
- 1/4 cup flour
- 1/4 teaspoon salt
- 3/4 teaspoon pepper
- 1 1/2 cups low-sodium chicken broth
- 1 1/4 cups milk
- 1 1/2 tablespoons Dijon mustard
- 3/4 teaspoon Worcestershire sauce
- 1 cup Swiss cheese
- 1 cup mozzarella cheese
- 3 cups corned beef, cooked
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Grease a 9x13-inch baking dish.
Step 3 -In a large pot over medium-high heat, add the potatoes and the cold water and bring to a boil.
Step 4 -Cook the potatoes until tender, about 15 minutes. Add the cabbage and the carrots at the last 10 minutes of cooking. Drain.
Step 5 -In a pan over medium heat, melt the butter.
Step 6 -Add the onion to the butter and cook until tender, about 5 minutes.
Step 7 -Whisk the flour, the salt, and the pepper into the onion and cook, about 2 minutes.
Step 8 -Gradually whisk the chicken broth and the milk, a little at a time, into the onion mixture.
Step 9 -Add the Dijon and the Worcestershire sauce to the onion mixture and cook, while whisking, until it is thickened and bubbly.
Step 10 -Transfer the onion mixture from the heat and stir in the Swiss cheese and the mozzarella cheese until melted.
Step 11 -Combine the potato mixture, the corned beef, and the sauce in a large bowl.
Step 12 -Pour the cabbage mixture into the prepared baking dish.
Step 13 -Bake the casserole, uncovered, until hot and bubbly, about 25-30 minutes.
Step 14 -Serve.
