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A slice of corned beef and cabbage casserole on a rustic plate, showing distinct layers of tender corned beef and cabbage, topped with a golden breadcrumb crust and drizzled with mustard sauce, against a dark teal background.

Corned Beef and Cabbage Casserole

A stunning, layered Corned Beef and Cabbage Casserole featuring tender blanched cabbage leaves, sliced savory beef, a crispy panko topping, and a rich, dripping mustard cream sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 slices
Course: Dinner, Main Course
Cuisine: American, Irish-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head green cabbage Outer leaves carefully separated
  • 1 lb cooked corned beef Sliced thinly
  • 1 ½ cups panko breadcrumbs For the crispy topping
  • 7 tablespoon butter Divided; 4 tablespoon melted for crumbs, 3 tablespoon for sauce
  • 3 tablespoon all-purpose flour For thickening the sauce
  • 1 cup beef broth Low sodium
  • ½ cup heavy cream Room temperature
  • 2 tablespoon Dijon mustard Provides the tangy flavor
  • ½ teaspoon salt and black pepper To taste

Equipment

  • 1 8x8 baking dish For assembling the layers
  • 1 Large pot For blanching the cabbage leaves
  • 1 Medium saucepan For cooking the mustard cream sauce
  • 1 Whisk For ensuring the sauce is completely smooth

Method
 

  1. Boil the separated cabbage leaves in salted water for three minutes until pliable to create the structural layers.
  2. Plunge the leaves into ice water to stop cooking, then pat them completely dry so the casserole does not become watery.
  3. Melt three tablespoons of butter in a saucepan and whisk in the flour to create a roux so the sauce will thicken.
  4. Whisk the broth, heavy cream, and Dijon mustard into the saucepan, simmering until a rich, smooth sauce forms.
  5. Layer the dry cabbage leaves and sliced corned beef alternately in a baking dish to build the beautiful striped interior.
  6. Press down firmly on the assembled layers to remove air pockets so the slices hold together perfectly when cut.
  7. Toss the panko breadcrumbs with melted butter and spread them thickly over the top to create a crunchy golden crust.
  8. Bake at 375 degrees for 25 minutes, slice, and serve with a heavy drizzle of the warm mustard cream sauce.

Notes

Make sure to press down firmly on the assembled layers before adding the breadcrumb topping to compact the casserole; this ensures you get beautiful, clean slices that don't fall apart.