Corned Beef and Cabbage Casserole with a Hash Brown Crust
You can never have too many European recipes, so give Corned Beef and Cabbage Casserole with a Hash Brown Crust a try. Watching your figure? This gluten free and dairy free recipe has 263 calories, 14g of protein, and 14g of fat per serving. For $1.28 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe from Premeditated Left Over requires onion powder, green onions, garlic powder, and corned beef. It works well as a main course. It will be a hit at your st. patrick day event. 59 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a good spoonacular score of 69%. Similar recipes are Corned Beef Hash Brown Casserole, Corned Beef and Cabbage Hash, and Corned Beef And Baby Cabbage Hash.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
2 cups cooked corn beef, cut into bit size pieces
½ head cabbage, shredded
2 carrots, thinly sliced
1 tablespoon corn starch
1 cup leftover drippings from the corned beef
1 teaspoon garlic powder
2 green onions, thinly sliced
3 cups shredded hash browns
1 teaspoon onion powder
1 tablespoon parsley
Equipment:
oven
casserole dish
sauce pan
whisk
bowl
Cooking instruction summary:
Preheat oven to 350 degrees.Place the shredded cabbage in a casserole dish. Add corned beef, carrots, and onions.Combine corned beef dripping and corn starch in a small sauce pan and whisk them together.Cook over a medium flame until it reaches a boil. Continue boiling, while stirring until the gravy thickens, approximately 2 – 3 minutes.Pour the gravy over the corned beef and vegetables.In a medium bowl, combine hash browns and spices. Stir to thoroughly coat hash browns with spices.Spoon the hash browns over the top of the corned beef and vegetables. Top with a few extra sliced onions.Bake at 350 degrees for 30 minutes or until hash browns begin to brown.
Step by step:
1. Preheat oven to 350 degrees.
2. Place the shredded cabbage in a casserole dish.
3. Add corned beef, carrots, and onions.
4. Combine corned beef dripping and corn starch in a small sauce pan and whisk them together.Cook over a medium flame until it reaches a boil. Continue boiling, while stirring until the gravy thickens, approximately 2 – 3 minutes.
5. Pour the gravy over the corned beef and vegetables.In a medium bowl, combine hash browns and spices. Stir to thoroughly coat hash browns with spices.Spoon the hash browns over the top of the corned beef and vegetables. Top with a few extra sliced onions.
6. Bake at 350 degrees for 30 minutes or until hash browns begin to brown.
Nutrition Information:
covered percent of daily need
