Last year around St. Patrick’s Day I decided to play around with some different corned beef recipes. I am actually a big fan of corned beef! While it is very greasy and fatty, I love the salty meat! I really don’t know why we only eat it in March because there are so many yummy dishes you can make with it. I may have to do something about this!
So last year I found this yummy sounding Irish Corned Beef and Potato Casserole from the Relish magazine. We gave it a try and fell in love! This was pre-nice camera so the photo is terrible, but I assure you it tastes great! I think I know what I will be making with my leftover corned beef and cabbage dinner on Sunday! If you are in need of a superb dessert for St. Patty’s Day, don’t forget to try my Grasshopper Pie! YUM!
Spray an 8” microwave safe baking dish with cooking spray or lightly butter. Spread 1/3 of the potatoes evenly on the bottom of the dish.
Top potatoes with 1/3 of the cheese and ½ of the cabbage, onion and corned beef. Repeat layers once and top them both with the remaining 1/3 potatoes and cheese.
Stir together remaining ingredients and pour over the top. Cover with plastic wrap and microwave on high for 20 min.
- 1 ¼ lbs Yukon gold Potatoes, very thinly sliced
- 1 cup shredded *Kerrygold Dubliner Cheese
- 1 cup green cabbage
- 1 cup thinly sliced onion
- 1 cup shredded corned beef (I cook the corned beef in the slow cooker with given seasonings, and portion out 1 cup shredded)
- ½ cup chicken broth
- 1 ½ tsp Dijon mustard
- ½ tsp dried dill (I was out of this, so I omitted it and it was still very tasty)
- Spray an 8” microwave safe baking dish with cooking spray or lightly butter.
- Spread 1/3 of the potatoes evenly on the bottom of the dish and top with 1/3 of the cheese and ½ of the cabbage, onion and corned beef. Repeat layers once and top them both with the remaining 1/3 potatoes and cheese.
- Stir together remaining ingredients and pour over the top. Cover with plastic wrap and microwave on high for 20 min.
Is this something I could double and put in a 9 x 13 pan and bake in the oven? If so, how long to bake?
I think this recipe could easily be doubled, Nancy! Try adding just 5-10 minutes to the baking time, and check the potatoes. It may need more, so keep checking.