Happy Early St. Patrick’s Day! You’re going to love this recipe for corned beef and cabbage casserole! It’s everything Irish (except the beer) in one delicious dish!
I am only a little bit Irish, but I do like to celebrate the holiday like I am. I once saw a T-shirt that said “Everyone is Irish on St. Patrick’s Day” and I believe that’s true! Traditional corned beef and cabbage isn’t my thing really, but I do love it in this casserole form. It takes it up a notch from the same old boring March 17 St. Patrick’s Day meal.
If you like to take things a more traditional route, a casserole is also a great leftover corned beef and cabbage recipe for the next day. Anyway, let’s get to the recipe!
1.5 cups of corned beef, shredded
2 cups of cabbage, shredded
1 can of cream of chicken soup
¾ cup of water
1 carrot, shredded
Salt and pepper
¼ cup of instant rice
1 tsp garlic, minced
How to Make Corned Beef and Cabbage Casserole:
Place all ingredients into a bowl and mix well.
Transfer to an oven safe dish and bake at 325 for 35 minutes or until bubbly and slightly
The rice should be well cooked at this point and the veggies soft.
Easy peasy, right? You’ve never had corned beef and cabbage that tasted this good!
Questions People Ask:
You can put in any type of vegetables you’d like. Carrots add a nice texture and color, but there is no reason you couldn’t throw some broccoli or cauliflower in there if you wanted to – or even some mashed potatoes in place of the rice!
You can absolutely freeze it. As a matter of fact, people like to make Corned Beef and Cabbage Casserole the day after St. Patrick’s Day and then freeze it for a later date when they’re craving those flavors again. It’s the perfect way to use up some leftovers!
You can store the casserole in the refrigerator for 2 to 3 days in an airtight container.
You can serve this casserole with anything you’d eat corned beef and cabbage with – some rolls would make a great addition, but since you already have your meat and your veggies in one dish, there really isn’t much else you need to add to make a complete meal! For dessert, I recommend Easy Vanilla Cinnamon Buns made from cake mix.
It has to do with the Irish Immigrants. When they came over to the States, they wanted to eat salt pork, a dish from Ireland. The closest thing we had here was bacon, but Irish immigrants were poor. So they substituted corned beef for salt pork. Cabbage was used for the same reason – it was a cheap vegetable that went a long way. And now we celebrate with the Irish every March 17th.
So kick back, have a beer (or a few), and throw this casserole in the oven for St. Patrick’s Day. You’ll be glad you did – and maybe, just maybe, it will bring you a little luck o’ the Irish this year! If not, you’ll still have an inexpensive and delicious meal to serve your family.
If you made this recipe, share it in our Facebook group – The Moody Blonde – Cooking Tips and Easy Recipes! We’d love to hear how you liked it!
This delicious casserole is a great way to use up leftovers from St. Patrick's Day dinner. Make it up and freeze it for an Irish American treat later in the month!
- 1.5 cups of corned beef shredded
- 2 cups of cabbage shredded
- 1 can of cream of chicken soup
- ¾ cup of water
- 1 carrot shredded
- Salt and pepper
- ¼ cup of instant rice
- 1 tsp garlic minced
- Place all ingredients into a bowl and mix well.
- Transfer to an oven-safe dish and bake at 325 for 35 minutes or until bubbly and slightly brown. The rice should be well cooked at this point and the veggies soft.
Amount Per Serving: Calories: 207Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 46mgSodium: 641mgCarbohydrates: 14gFiber: 2gSugar: 3gProtein: 16g
Nutrition information may not be accurate