Corned Beef and Cabbage Casserole

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“This is a way to use any corned beef and cabbage you have left over from St. Paddy's day!”
1hr 20mins

Ingredients Nutrition


  1. Preheat the oven to 350F and prepare the casserole.
  2. Peel half of the potatoes and mash them with a potato masher in a large bowl.
  3. Stir in the flour, eggs, milk, Worcestershire, salt, and pepper.
  4. If desired, peel the remaining potatoes (or just leave the skins on); cut into 1/2" dice.
  5. Add the diced potatoes, corned beef, and cabbage; fold together.
  6. Turn the mixture into the preparecd casserole; press into an even layer.
  7. Drain the spinach of excess liquid.
  8. Place in a large bowl and stir in the eggs, sour cream, and 3/4 cup of the cheese.
  9. Stir in the flour and salt.
  10. Turn out over the filling; spread into an even layer.
  11. Sprinkle with the remaining 1/4 cup cheese.
  12. Add the paprika in 2 diagonal lines Bake for about 1 hour, or until deep golden brown.
  13. Let cool for at least 10 minutes before serving.

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