Monday, March 16, 2015

Corned Beef and Cabbage Casserole with chopped dill

Something to do with left over corn beef
Cabbage and noodles are a winning combination. Add corned beef in a creamy dill sauce and you have a very special dish perfect for weeknight or entertaining meals.


  • 5 tablespoons butter
  • 1 onion, sliced
  • 1 pound cabbage, sliced thin
  • 2 tablespoons flour
  • 2 1/2 cups beef or chicken broth
  • 1/2 cup sour cream
  • 1/4 cup chopped dill
  • 1-2 tablespoons grainy mustard, or to taste
  • 12 to 16 ounces cooked corned beef, cut into bite-size pieces
  • 1/2 pound wide egg noodles, cooked very al dente
  • 1/4 cup panko or bread crumbs
  • Salt and pepper, to taste


    Preheat oven to 350 degrees F. Butter a 2-quart casserole.
    Melt 4 tablespoons butter over medium heat in large saucepan. Add onion; cook, stirring, 3 minutes. Add cabbage and salt and pepper to taste; cook, covered, 5 minutes, or until cabbage is just tender. Sprinkle with flour; cook, stirring, 1 minute. Add broth; bring to a boil. Simmer, stirring, until lightly thickened.
    Add sour cream, dill and mustard. Fold in corned beef and noodles. Transfer to casserole, sprinkle with panko or breadcrumbs and dot with remaining butter; bake 25 to 30 minutes, or until heated through and lightly golden.

    Thanks to target recipes

1 comment:

  1. Good evening, Deanna! This casserole sounds delicious! My husband loves corned beef and cabbage and it seems like we always have lots of leftovers - this would be the perfect dish to use up the leftovers with :)

    Thank you so much for sharing with Roses of Inspiration - I hope you join us again next week. Hugs!


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