Description
A comforting casserole featuring layers of tender cabbage and salty corned beef, topped with melty Irish cheddar and a crunchy oat breadcrumb crust.
Ingredients
- 3 cups cooked cabbage, coarsely chopped or shredded
- 12 oz corned beef, sliced (pre-cooked)
- 2 cups Irish cheddar, shredded
- 1/2 cup mustard sauce (grainy or Dijon-style)
- 1 1/2 cups oat breadcrumbs, buttered
Instructions
- Preheat your oven to 375°F and butter a 9×9-inch baking dish.
- Spread the cooked cabbage in an even layer across the bottom of the dish.
- Arrange the sliced corned beef over the cabbage in a single layer, overlapping slightly.
- Sprinkle the shredded Irish cheddar evenly over the meat.
- Spoon or spread the mustard sauce across the cheese.
- Scatter the buttered oat breadcrumbs over the top.
- Bake on the center rack for about 30 minutes, until the center is hot and the topping is golden brown.
- Let it rest for 5 minutes before serving.
Notes
For a gluten-free version, use certified gluten-free oats or almond flour crumbs. Rinse corned beef if too salty.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Irish