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Irish Corned Beef and Potato Casserole

March 13, 2012

Try this casserole in honor of St. Patrick’s Day! It’s absolutely delicious. Serve along side thick slices of Irish Brown Bread. I found this recipe in the Raley’s grocery store magazine.

2 1/2 lbs. Yukon Gold Potatoes, sliced very thinly
2 cups Kerrygold Dubliner cheese, shredded
2 cups fresh green cabbage, shredded
1 medium yellow onion, thinly sliced
1 1/2 cup Deli corned beef, cut into small cubes
1/2 cup chicken broth
2 teaspoons Dijon mustard
1 teaspoon dried dill
Freshly ground black pepper and kosher salt, to taste


  • Preheat oven to 350 degrees F.
  • Spray a 2.5 quart baking dish (with lid) with Pam cooking spray.
  • Spread 1/3 of the potatoes evenly on the bottom of the dish, overlapping slightly to leave no gaps.
  • Season potatoes with salt and pepper, to taste.
  • Layer on top 1/3 of the cheese.
  • Then layer 1/2 of the cabbage, 1/2 of the onion and 1/2 of the corned beef.
  • Repeat layers, then top with remaining potatoes and cheese.
  • Whisk together chicken stock, Dijon, and dill in a small bowl until well combined.
  • Pour mixture over dish and cover with lid.
  • Bake, covered, 50 minutes.
  • Remove lid and continue baking 10-15 additional minutes, until cheese is bubbly and lightly browned.
  • Remove from oven and allow to set 15 minutes before serving.  (The cabbage produces a lot of liquid, so allow time for some of it to absorb.)
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