Several years ago we went on a date to McCool’s Irish Pub. We ordered Bangers and Mash and the Corned Beef Casserole. As we always do we discussed how we could improve on the meal. Our Corned Beef Casserole has become a favorite. Sometimes it is a way to re-purpose our corned beef leftovers and other times we cook the corned beef just for the casserole.
4-5 lbs Corned Beef Brisket
2 lbs Gold Potatoes
1 small head Cabbage
2 cups Medium Cheddar Cheese Shredded
1 cup Dubliner White Cheddar Cheese Shredded
1 1/2 cup Mayonnaise
6 oz Horseradish Sauce
1 cup Medium Cheddar Cheese Shredded
Boil Corned Beef as directed on package. Once cooked remove fat and shred.
Slice Potatoes 1/4 inch thick.
Chop Cabbage into 1 inch pieces.
Partially cook the potatoes.
Option 1: Steam for 2 minutes in a microwave steam cooker.
Option 2: In a large pot boil 4 qt water. Add potatoes and return to a boil.
Drain off excess water.
Partially cook cabbage by steaming for 3 minutes.
Combined mayonnaise, horseradish sauce, and the first 3 cups of cheeses to make the sauce.
Preheat oven to 350 degrees.
In a 9×13 casserole pan start by lining the bottom of the pan with half of the potatoes. Dollop half the sauce over the potatoes. Cover the sauce with a layer of half of the corned beef followed by a layer of half the cabbage. Continue with the last half of the potatoes. Dollop remaining sauce over the potatoes. Cover the sauce with the remaining corned beef followed by the reaming cabbage.
Bake for 45 minutes. Top with remaining cup of cheese. Turn off oven leaving the casserole in the oven to melt the cheese melt for 5 – 10 minutes.
Remove and let cool for 5 – 10 minutes before serving.