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Irish Corned Beef and Potato Casserole

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I have a very tasty recipe that I got from the Relish magazine, that will serve as a nice version of Corned Beef, for St. Patrick’s Day. It was so good, that I won’t be waiting for St. Patrick’s Day to eat this every year. The picture may not look like a lot, but this dish was so tasty! I doubled the recipe and served it in a larger casserole dish. I would recommend serving my Grashopper Pie recipe for dessert!

Irish Corned Beef and Potato Casserole

1 ¼ libs Yukon gold Potatoes, very thinly sliced
1 cup each: shredded Kerrygold Dubliner Cheese, green cabbage, and thinly sliced onion
¾ cup small cubes Deli corned beef
½ cup chicken broth
1 ½ tsp Dijon mustard
½ tsp dried dill (I was out of this, so I omitted it and it was still very tasty)

1. Spray an 8” microwave safe baking dish with cooking spray or lightly butter.
2. Spread 1/3 of the potatoes evenly on the bottom of the dish and top with 1/3 of the cheese and ½ of the cabbage, onion and corned beef. Repeat layers once and top them both with the remaining  1/3 potatoes and cheese.
3. Stir together remaining ingredients and pour over the top. Cover with plastic wrap and microwave on high for 20 min.

I purchased the uncooked corned beef and cooked it in the crock pot, with the given seasonings, and just shredded it. It worked very well!

*In case you aren’t familiar with Kerrygold Dubliner cheese, it has the elements of mature cheddar, with the sweet nutty tones of Swiss, and a piquant bite of Parmesan. So something like Gouda might work, or you could just used a mixture of those 3 cheeses. I actually found the Dubliner cheese at Walmart, and it really is delicious!

This recipe came from the Relish magazine, which we get from Raley’s (or Bel Air), so I’m sure their store carries the cheese as well.

*I decided to start posting pictures at the bottom of the post, so you can copy and paste the ingredients and instructions, easily. Please leave me a comment and let me know which method you prefer: This way, with pictures at the bottom, or with pictures mixed in with the instructions?

Comments

  1. Jennifer Austin says:

    I’m trying this tonight! Can’t wait! ;) Thanks for sharing this recipe!

  2. Ooh, I’d love to hear if you guys like it!!

  3. Jennifer Austin says:

    We loved this! What a pleasant change from the ordinary corned beef and cabbage! This was our first time experiencing Dubliner cheese. It has such a unique flavor! Our Walmart didn’t carry it, but my husband found it for me at Publix. Next time I make this, I’m thinking I’ll add a little brown sugar to the broth mixture. I think a touch of sweetness would balance well with the Dijon and Dubliner. Thank you again…I’m always looking for new recipes to try!!!

  4. Cheryl Jeter says:

    I look forward to trying this recipe. It does sound very yummy. you asked for comments about the pictures and for me I would like the pictures with the directions.

    Thank you for posting such great recipes.

    Have aver Merry Christmas and the Happiest of New Year.

  5. I like the way you posted it with the pictures at the bottom.

  6. Gwen hutchison says:

    This says cook in the microwave, I’m not a microwave cooker. I am Los school and cook in or on the stove. Are there instructions for cooking times for in the oven? Thanks.

Trackbacks

  1. […] 1 – 2 cups of your favorite cheese. We used leftover Kerrygold Dubliner Cheese, from the Irish and Corned Beef Casserole we made last week, and some Gouda, but cheddar would be […]

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