- 1 lb Corned beef Cooked and chopped
- 4 cups Cabbage Chopped
Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.Sauté Vegetables: Melt butter in a large skillet over medium heat. Add onion, garlic, and chopped cabbage. Sauté 5–7 minutes until softened.Make Creamy Sauce: Sprinkle flour over the vegetables and stir for 1–2 minutes. Gradually add milk while stirring to prevent lumps. Cook until thickened, 3–4 minutes. Stir in sour cream, Dijon mustard, black pepper, salt, and paprika.Combine Corned Beef: Add chopped corned beef to the skillet and mix well with the sauce. Adjust seasoning if needed.Assemble Casserole: Pour the corned beef mixture into the prepared baking dish. Sprinkle shredded cheddar cheese evenly on top. Add breadcrumbs if desired.Bake: Bake in the oven for 25–30 minutes until cheese is melted and golden.Rest and Serve: Let the casserole rest 5 minutes before serving. Garnish with fresh parsley.
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Use leftover corned beef from a boiled dinner for convenience.
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Sauté cabbage before baking to avoid sogginess.
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Customize cheese and add extra vegetables like carrots or potatoes.
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Can be prepared ahead and baked later.