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Corned Beef and Cabbage Casserole
Ben Carraoli

Corned Beef and Cabbage Casserole

I recently made this Corned Beef and Cabbage Casserole, and honestly, it turned out better than I expected. The creamy cheese sauce combined with tender beef and cabbage created such a comforting dish.
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Total Time 50 minutes
Servings: 12
Calories: 276
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked brown rice
  • 2 cups cooked corned beef chopped
  • 2 ½ cups chopped green cabbage
  • 3 tablespoons butter
  • ¼ cup chopped shallots
  • 2 cloves garlic minced
  • 3 tablespoons flour
  • 2 ½ cups milk
  • 2 cups shredded Swiss cheese divided
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup sour cream

Method
 

  1. Preheat your oven to 350°F and lightly grease your baking dish. This ensures the casserole doesn’t stick and cooks evenly. Proper preparation saves time later.
  2. In a large bowl, combine cooked rice, chopped corned beef, and cabbage. Mix everything well so each bite has a balanced flavor. This forms the hearty base of the casserole.
  3. Melt butter in a saucepan and sauté shallots with garlic until soft. This step builds a deep, savory flavor. Don’t rush it—soft onions make a big difference.
  4. Add flour and cook briefly, then slowly whisk in milk. Let each addition blend fully to avoid lumps. Simmer until thick and smooth.
  5. Reduce heat and stir in most of the Swiss cheese, mustard, salt, and pepper. Mix until melted and creamy. This creates the rich signature sauce.
  6. Remove from heat and stir in sour cream. Pour the sauce over the beef mixture and mix well. Transfer everything into the prepared baking dish.
  7. Top with remaining cheese and cover with foil. Bake for 25 minutes, then uncover and bake until golden. The top should be bubbly and slightly browned.

Notes

  • I always add milk gradually while whisking to avoid lumps
  • I prefer freshly grated cheese because it melts much better
  • I slightly sauté cabbage before mixing for a softer texture
  • I let the casserole rest for 5–10 minutes before serving
  • I sometimes add a little extra cheese on top for a golden crust.