Irish Corned Beef and Potato Casserole

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.

*In case you aren’t familiar with Kerrygold Dubliner cheese, it has the elements of mature cheddar, with the sweet nutty tones of Swiss, and a piquant bite of Parmesan. So something like Gouda might work, or you could just used a mixture of those 3 cheeses. I actually found the Dubliner cheese at Walmart, and it really is delicious!