Top o’ the mornin’ to ya! My Scotch-Irish, green eyes were really smiling over this Corned Beef Colcannon Casserole for many wonderful, and surprising reasons!
Firstly, this is all done in one pan! Oh yea. Can’t beat that, right?
It comes together easily and quickly. Always a plus when you’re tired or under the weather. 😉
It’s VERY inexpensive to make, always a bonus! 😉
It tasted surprisingly fantastic!! Better than I had anticipated!
And my hubby actually loved it, who swears he hates corned beef as well as cabbage! A miracle in itself!
So this dish really made my night! And I hope that it makes yours, too, and soon!
I simply started off by sautéing a half of a head of cabbage that I had leftover from my Unstuffed Cabbage Roll Stew that I recently made, with some onions, butter and seasonings in my cast iron skillet until tender. If you don’t have a cast iron pan like this, I highly recommend that you take the leap and just get one! Or, you could of course, use a dutch oven that can be used on both the stovetop as well as go into the oven. That should work nicely, too.
When that mixture was nice and tender, I added the corned beef and sautéed another minute or so to “frizzle” it. I removed it all with a slotted spoon into a bowl, wiped out the pan, and coated it with butter.
Then you just whip up the simple no-cook sauce, slice the potatoes nice and thin, grate the swiss cheese, and start layering!
First the potatoes, then some of the corned beef and cabbage mixture, part of the cheese, and drizzle with the easy no-cook sauce. I repeated this to make three beautiful layers using extra cheese on the top!
You then just pop this baby into the oven and relax until suppertime! I enjoyed a few festive green beers while I cleaned up the kitchen! 😉
This is hearty and filling enough that you really don’t need to serve much with it. A nice chunk of Irish Soda Bread, or even some ry bread toast, (which is what we ended up having), is plenty! Your meat and veggies are already in there.
So if you’re looking for an easy, inexpensive casserole to chase away the chills, that tastes surprisingly delicious….then you have the luck o’ the Irish on your side! As this is one pot o’ gold of a recipe to try!! 😉
I so hope that you enjoy it as much as we do! And keep this in mind for St. Paddy’s Day for a main dish or side dish, too! (You can make this into a side dish or vegetarian by eliminating the corned beef)! Either way, everyone’s eyes will be smiling! 😉
Have a fantastic day!
♣ Sláinte! 😉 😀 ♣
- 4 Tbl. butter
- ½ large onion, chopped
- ½ head cabbage, cut into 1" pieces
- ¼ tsp. regular salt
- ¼ tsp. coarse ground black pepper
- ½ tsp. sugar
- 1 lb. coarsely chopped cooked corned beef* (leftovers work great!)
- 1½ - 2 lbs. red, Yukon Gold or russet potatoes, unpeeled and thinly sliced
- 16 oz. block swiss cheese, grated (4 cups)
- For Cream Mixture:
- 2¼ cups whole milk
- ¾ cup heavy cream
- ¼ cup mayo
- ⅓ cup flour
- ½ tsp. coarse ground black pepper, or to taste
- ½ tsp. garlic powder
- 1½ tsp. salt
- 1 tsp. spicy brown mustard
- ¼ tsp. onion powder
- sliced green onions for garnish if desired
- In cast iron skillet over medium-high heat, melt butter with cabbage, onion, salt, pepper, and sugar. When melted, cover, reduce heat to medium-low, and cook for 20 minutes or until cabbage is almost tender. Stir occasionally. If it start to brown, lower heat during last 5 minutes.
- Stir in chopped meat, and stir-fry a few minutes longer. Remove all with a slotted spoon to a bowl and set aside.
- Preheat oven to 350º F.
- Wipe out skillet and butter insides and bottom with 1 Tbl. butter. (If using a 3-quart baking dish or dutch oven, grease with butter or butter-flavored cooking spray).
- In large 4-cup measuring pitcher or medium-sized bowl, whisk flour, salt, garlic powder, black pepper, mustard and onion powder with milk, cream and mayo until completely combined.
- Using a mandoline (or kitchen knife), slice potatoes into ⅛-inch slices. Layer ⅓ of the potato slices into the cast iron skillet (or baking dish). Sprinkle on ⅓ of the cabbage meat mixture, then 1 cup of the shredded swiss, then pour on ⅓ of the cream and milk mixture.
- Repeat this twice more, (adding 1 cup of cheese to the second layer and the last 2 cups of cheese to the top), ending with pouring on the last third of the cream mixture. Cover skillet (or baking dish) with lid or foil and bake for 1 hour. Remove lid or foil, and bake for an additional 35 - 45 minutes or until potatoes are tender. Test with a knife. If a knife inserted near center goes through like butter with no resistance, potatoes are tender.
- Let rest for at least 20 minutes before serving. Longer if you can wait that long!
- Garnish with a little snipped green onion or chopped parsley if you'd like.
**My cast iron skillet measures 10" across and is 3" deep. It holds 3 cups MORE than a 2½ quart baking dish, which would be too small for this. So a dutch oven would be a good alternative if you don't have the same sized cast iron skillet.