Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

This is a tasty casserole layered with mashed potatoes corned beef and cheese. If desired, this casserole can be assembled up to 8 hours ahead, just cover and chill, remove from the fridge 30 minutes before baking. Prep time includes boiling the potatoes.

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees.
  2. Grease an 11" x 7" baking pan.
  3. Place the potatoes in a saucepan; add water to cover, and bring to a boil; cover, reduce the heat, and simmer for around 20 minutes, or until tender; drain well.
  4. In a bowl, combine the cooked potato, sour cream, milk and salt and pepper; beat at medium speed with an electric mixer for 2 minutes, or until smooth; set aside.
  5. Heat a skillet (with 2 Tbsp oil) until hot.
  6. Add in the cabbage, corned beef, caraway seeds; saute for 4 minutes, or until the cabbage wilts; remove from heat, stir in the salad dressing; set aside.
  7. Spread half of the potato mixture into the bottom of the prepared baking dish; top with the cabbage/corned beef mixture, and sprinkle with 1-1/2 cups Swiss cheese.
  8. Spread with the remaining half of the potato mixture over the cheese; top with the remaining 1-1/2 cups Swiss cheese.
  9. Sprinkle with paprika.
  10. Bake (350 degrees) for 35-40 minutes, or until golden.
  11. DELICIOUS!
  12. Note: If desired, the casserole ingredients may be doubled, and baked in a 13 x 9" baking pan.

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