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A golden, bubbling casserole dish of Cheesy Corned Beef and Cabbage Bake fresh from the oven.

Ultimate Cheesy Corned Beef and Cabbage Bake

This comforting casserole transforms classic St. Patrick's Day leftovers into a rich and indulgent one-pan meal. Layers of shredded corned beef, tender cabbage, and potatoes are bound in a creamy, sharp cheese sauce and topped with a buttery panko crust. It's a guaranteed crowd-pleaser perfect for weeknights, potlucks, or any cozy gathering.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: American, Irish-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil or butter
  • 1 medium onion, diced
  • 4 cups cooked corned beef, shredded or chopped about 1-1.5 lbs
  • 4 cups green cabbage, thinly sliced about ½ a small head
  • 3 cups cooked potato, diced Yukon Gold or russet
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed slightly
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon freshly ground black pepper
  • 2 cups shredded cheese blend of sharp white cheddar and Gruyère
  • ½ cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 1 tablespoon chopped fresh parsley optional, for garnish

Equipment

  • 9x13 inch baking dish
  • Large skillet or Dutch oven
  • Whisk
  • Mixing bowls
  • Measuring cups and spoons
  • Spatula
  • Cutting board
  • Chef's knife
  • Grater (for cheese)

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. In a large skillet or Dutch oven, heat 1 tbsp olive oil or butter over medium heat. Add diced onion and sauté for 4-5 minutes until soft and translucent.
  3. Add the thinly sliced cabbage to the skillet. Sauté, stirring occasionally, for 8-10 minutes until wilted but still with a bit of bite. Remove the onion and cabbage mixture and set aside.
  4. In the same skillet, melt 3 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook for 1 minute to form a pale golden roux.
  5. Slowly whisk in the warm milk, adding in splashes and whisking thoroughly after each to prevent lumps. Whisk until the mixture thickens and begins to bubble, about 3-5 minutes. Remove from heat.
  6. Whisk in the Dijon mustard, garlic powder, and black pepper. Stir in the shredded cheese one handful at a time, letting each melt fully before adding the next, until smooth.
  7. Assemble the bake: In the prepared baking dish, spread the diced potatoes in an even layer. Top evenly with the shredded corned beef, followed by the sautéed onion and cabbage mixture.
  8. Pour the cheese sauce over the entire dish, using a spatula to spread it evenly and help it seep into the layers.
  9. In a small bowl, mix the panko breadcrumbs with 2 tbsp melted butter until coated. Sprinkle this mixture evenly over the top of the casserole.
  10. Bake for 25-30 minutes, or until the sauce is bubbling vigorously and the panko topping is deep golden brown. If browning too quickly, tent loosely with foil.
  11. Remove from oven and let rest for 5-10 minutes to allow the sauce to set. Sprinkle with fresh parsley before serving.

Notes

For best texture, boil potatoes whole until just tender, cool, then dice. Use pre-cooked deli corned beef for a shortcut. Assemble the casserole (without topping) up to 24 hours ahead; refrigerate, then add topping and bake from cold, adding 5-10 minutes. Letting the bake rest after cooking is crucial for clean slices. To make gluten-free, use a 1:1 gluten-free flour blend and gluten-free panko. Freeze before baking for best results; thaw completely in the fridge before baking as directed.