Description
A creamy, cheesy, and hearty one-pan dinner featuring tender corned beef, sautéed cabbage, and buttery potatoes.
Ingredients
1 lb cooked corned beef, cubed
1 head green cabbage, shredded
3 large Yukon Gold potatoes, sliced and par-boiled
1 yellow onion, diced
2 cloves garlic, minced
10.5 oz can cream of celery soup
1 cup sour cream
2 cups Swiss cheese, shredded
1 tbsp Dijon mustard
1 tsp caraway seeds
1/2 cup rye breadcrumbs
3 tbsp butter, divided
Instructions
Step 1: Preheat oven to 375°F and grease a 9x13 inch baking dish.
Step 2: Sauté onion and garlic in 2 tbsp butter until soft, then add caraway seeds.
Step 3: Add cabbage to the skillet and cook until wilted and moisture has evaporated.
Step 4: Mix soup, sour cream, mustard, and 1 cup of Swiss cheese in a large bowl.
Step 5: Fold in the beef, potatoes, and cabbage mixture until well combined.
Step 6: Transfer to the baking dish, top with remaining cheese and buttered breadcrumbs.
Step 7: Bake for 30-35 minutes until golden and bubbling.
Notes
Par-boiling the potatoes is the secret to ensuring they are fully cooked through without over-baking the cabbage.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 generous scoop
- Calories: 480 kcal
- Sugar: 5g
- Sodium: 1150mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
