Description
Discover how to make the best creamy corned beef and cabbage Parmesan bake with our easy to bake, step-by-step guide for best flavor and a comforting meal.
Ingredients
- 2 tbsp unsalted butter or olive oil
- 1 large onion, diced
- 1 medium head green cabbage (about 2 lbs), thinly sliced
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 4 oz cream cheese, softened
- 1 tbsp Dijon mustard
- ½ tsp salt (or to taste)
- ¼ tsp black pepper (or to taste)
- 3 cups cooked corned beef, shredded or diced
- ¾ cup grated Parmesan cheese, divided
- ½ cup Panko breadcrumbs
- 1 tbsp olive oil or melted butter (for topping)
Instructions
- 1. Prepare Vegetables: Thinly slice the cabbage and dice the onion.
- 2. Sauté Aromatics: In a large skillet or Dutch oven, melt 2 tbsp butter/oil over medium heat. Add diced onion and sauté until softened (5-7 mins). Add sliced cabbage and continue to sauté until tender-crisp (8-10 mins).
- 3. Build the Cream Sauce: Stir in minced garlic and cook for 1 minute until fragrant. Pour in heavy cream, add softened cream cheese, and whisk until smooth. Stir in Dijon mustard, salt, and pepper.
- 4. Combine Ingredients: Fold in the cooked corned beef and ½ cup of the Parmesan cheese. Mix gently until everything is well coated.
- 5. Assemble the Bake: Transfer the mixture to a greased 9×13 inch baking dish. Spread evenly.
- 6. Create Crispy Topping: In a small bowl, combine Panko breadcrumbs with the remaining ¼ cup Parmesan cheese and 1 tbsp olive oil/melted butter. Sprinkle evenly over the casserole.
- 7. Bake to Perfection: Preheat oven to 375°F (190°C). Bake for 25-30 minutes, or until bubbly and the topping is golden brown and crispy. If needed, broil for 1-2 minutes for extra crispness (watch carefully!). Let rest for a few minutes before serving.
- Prep Time: 20 mins
- Cook Time: 30 mins