4 cups chopped green cabbage (about half a medium head)
1 medium onion, finely chopped
2 cups shredded potatoes (like hash browns, frozen works well too)
1 cup sour cream (or plain Greek yogurt)
1 cup shredded sharp cheddar cheese (plus more for topping)
2 tbsp Dijon mustard
Salt and pepper to taste
2 tbsp olive oil
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
Add the chopped cabbage and cook until it begins to wilt, about 5-7 minutes.
Transfer the cooked cabbage to a mixing bowl. Add the shredded corned beef, shredded potatoes, sour cream, shredded cheddar cheese, Dijon mustard, salt, and pepper. Mix until well combined.
Spoon the mixture into a greased 9×13-inch baking dish, spreading it evenly.
Sprinkle more shredded cheddar on top.
Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the top is bubbly and golden.
Let it rest for about 10 minutes before serving.
Notes
A comforting and savory casserole blending corned beef, cabbage, and creamy ingredients, perfect for a weeknight dinner.
