This comforting corned beef and cabbage casserole is a savory, skillet-style twist on traditional Polish Haluski, with tender egg noodles, sautéed cabbage, and chunks of juicy corned beef all tossed together in buttery, garlicky goodness. I first made it the day after St. Patrick's Day when I had leftover corned beef in the fridge and wanted something fast and filling. It comes together in just 15 minutes, and the optional Reuben-style version with melted Swiss cheese and tangy dressing takes it to a whole new level.
If you love quick, one-pan comfort food, you'll also enjoy my Chicken Pillows and Boursin Chicken for easy weeknight dinners that everyone devours.
Why You will Love This Corned Beef And Cabbage Casserole
This casserole is the definition of easy comfort food. It's hearty, flavorful, and uses simple ingredients you probably already have on hand. The egg noodles soak up all the buttery, savory flavors, the cabbage adds a slight sweetness and tender crunch, and the corned beef brings that rich, salty depth that makes every bite satisfying. The ham base adds an extra layer of savory flavor that ties everything together beautifully. And if you want to take it up a notch, the Reuben-style version with Swiss cheese, sauerkraut, and Russian dressing turns it into a melty, tangy, indulgent meal that tastes like your favorite deli sandwich in casserole form.
Jump to:
- Why You will Love This Corned Beef And Cabbage Casserole
- Corned Beef And Cabbage Casserole Ingredients
- How to Make Corned Beef and Cabbage Casserole
- Substitutions and Variations
- Equipment
- How to Store Corned Beef and Cabbage Casserole
- Serving Suggestions
- Expert Tips
- FAQ
- Related
- Pairing
- Corned Beef and Cabbage Casserole
Corned Beef And Cabbage Casserole Ingredients
Here's everything for the base casserole and the optional Reuben-style version.
See Recipe Card Below This Post For Ingredient Quantities
Base Haluski:
- Wide-ribbon egg noodles: A 12-ounce bag cooks up tender and soaks up all the buttery, savory flavors. Cook them al dente so they don't get mushy when you toss them in the pan.
- Salted butter: Melts into the cabbage and noodles, adding richness and a silky coating that makes everything taste better.
- Coleslaw mix or chopped cabbage: A 14-ounce bag of coleslaw mix saves time, but you can also use half a head of fresh cabbage, chopped. The cabbage gets soft and slightly sweet as it sautés.
- Better Than Bouillon Baked Ham Base: This adds a deep, savory, slightly smoky flavor that complements the corned beef perfectly. It dissolves into the butter and coats everything with extra richness.
- Corned beef or pastrami: Sliced into bite-sized pieces, it adds salty, savory, tender meat to every forkful. Leftover corned beef from St. Patrick's Day works great, or you can buy deli slices.
- Garlic salt: Adds a subtle garlicky kick and extra seasoning to the noodles.
Optional Reuben-Style Version:
- Russian or Thousand Island dressing: Adds tangy, creamy richness and ties the whole dish together with that classic Reuben sandwich flavor.
- Swiss cheese: Five slices melt into the casserole, adding creamy, nutty richness. You can leave the slices whole or tear them into pieces for easier melting.
- Sauerkraut (optional): Adds a tangy, briny bite that balances the richness of the cheese and dressing. Drain it well so the casserole doesn't get watery.
How to Make Corned Beef and Cabbage Casserole
Follow these steps for a quick, savory, one-pan meal.
- Prepare the egg noodles: Cook the egg noodles according to the package directions, but stop when they're al dente (just tender but still firm). Drain them in a colander and rinse with cold water to stop the cooking. Set them aside.
- Sauté the cabbage: Heat a 4.5 to 5 quart sauté pan over medium-high heat. Add the butter and let it melt completely. Add the coleslaw mix or chopped cabbage and sauté for about 2 minutes, stirring occasionally, until it starts to soften.
- Add the ham base: Stir in the Better Than Bouillon Baked Ham Base and continue sautéing for another 3 minutes. The cabbage will become tender and lightly golden, and the ham base will melt into the butter, coating everything with savory flavor.
- Incorporate the corned beef: Add the sliced corned beef or pastrami to the pan and sauté for about 2 minutes, stirring to heat it through and mix it with the cabbage.
- Combine the noodles: Add the drained egg noodles and garlic salt to the pan. Toss everything together until the noodles, cabbage, and corned beef are evenly combined and coated in the buttery mixture. Remove the pan from the heat.
- Optional Reuben twist: If you're making the Reuben-style version, return the pan to medium-high heat. Stir in the Russian or Thousand Island dressing, Swiss cheese, and sauerkraut (if using). Keep stirring until the cheese melts and everything is creamy and well combined. Serve immediately.
Substitutions and Variations
Here are a few simple swaps and add-ins to make this casserole your own.
Noodles: Use any wide egg noodles, or swap them for penne, rigatoni, or even spaetzle if you want to keep it closer to traditional Haluski.
Corned beef: Pastrami, leftover brisket, ham, or even smoked sausage work beautifully. Deli corned beef slices are a quick and easy option if you don't have leftovers.
Cabbage: Use fresh green cabbage, savoy cabbage, or even a bag of shredded Brussels sprouts for a slightly different flavor.
Butter: Swap it for olive oil or bacon fat if you prefer a different richness.
Ham base: If you don't have Better Than Bouillon, use a beef or chicken bouillon cube dissolved in a tablespoon of warm water, or skip it and add extra garlic salt.
Add vegetables: Toss in sautéed onions, bell peppers, or mushrooms for extra flavor and texture.
Make it spicy: Add a pinch of red pepper flakes or a drizzle of hot sauce for a little kick.
Skip the Reuben twist: The base version is delicious on its own if you don't want the extra cheese and dressing.
Equipment
Here's what makes this recipe come together smoothly.
- 4.5 to 5 quart sauté pan: A large pan gives you enough room to toss the noodles, cabbage, and corned beef without overcrowding.
- Colander: For draining and rinsing the noodles.
- Measuring spoons: For the butter, ham base, and garlic salt.
- Knife and cutting board: For slicing the corned beef and chopping the cabbage if you're not using coleslaw mix.
How to Store Corned Beef and Cabbage Casserole
This casserole stores well and reheats beautifully.
Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors meld together even more as it sits.
Freezer: Freeze the casserole in a freezer-safe container for up to 2 months. Thaw it overnight in the fridge before reheating.
Reheating: Warm it in a skillet over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 1-minute intervals, stirring between each one. Add a splash of water or broth if it seems dry.
Serving Suggestions
This casserole is a complete meal on its own, but here are a few ways to round it out.
- Serve it with a simple green salad or steamed green beans on the side.
- Pair it with crusty rye bread or garlic bread for dipping.
- Add a side of roasted carrots or Brussels sprouts for extra vegetables.
- Top each serving with a dollop of sour cream or a sprinkle of fresh parsley.
If you're planning a cozy dinner spread, this pairs wonderfully with my Lemon Blueberry Cake or Seafood Bisque for a comforting, hearty meal.
Expert Tips
Here's what I've learned after making this casserole many times.
Cook the noodles al dente: If you overcook them, they'll turn mushy when you toss them in the pan. Al dente noodles hold their shape and texture better.
Rinse the noodles: Rinsing them with cold water stops the cooking and prevents them from sticking together.
Don't skip the ham base: It adds a rich, savory depth that makes the whole dish taste more complex. If you don't have it, use a bouillon cube or extra salt.
Use leftover corned beef: This is the perfect way to use up St. Patrick's Day leftovers, but deli corned beef or pastrami works just as well.
Drain the sauerkraut well: If you're making the Reuben version, squeeze out as much liquid as possible from the sauerkraut so the casserole doesn't get watery.
Taste and adjust seasoning: The ham base and corned beef are both salty, so taste the casserole before adding extra salt at the end.
Make it ahead: You can prep the noodles and cabbage ahead of time, then toss everything together in the pan right before serving.
FAQ
In this casserole, you sauté the cabbage first, before adding the corned beef and noodles. For traditional boiled corned beef and cabbage, you add the cabbage during the last 15 to 20 minutes of cooking so it stays tender but not mushy.
John Wayne's casserole is a Tex-Mex style dish with layers of biscuits, ground beef, cheese, tomatoes, and peppers. It's completely different from this corned beef and cabbage casserole, which is more of a Polish-Irish fusion comfort food.
The biggest mistakes are not cooking it long enough (it needs to be tender), cooking it at too high a heat (low and slow is best), and not rinsing it before cooking (which removes excess salt). For this casserole, using leftover or deli-sliced corned beef avoids all those issues.
Traditional corned beef and cabbage is often served with boiled potatoes, but this casserole uses egg noodles instead. If you want potatoes, you can add diced cooked potatoes to the skillet along with the noodles for a heartier version.
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Pairing
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Corned Beef and Cabbage Casserole
Ingredients
Method
- Cook the egg noodles according to package instructions until al dente, then drain and rinse under cold water.
- Heat a large 4.5–5 quart sauté pan over medium-high heat and melt the butter.
- Add the cabbage to the pan and sauté for about 2 minutes until slightly tender.
- Sprinkle in the Better Than Bouillon Baked Ham Base and cook for an additional 3 minutes, stirring occasionally.
- Stir in the corned beef or pastrami and cook for 2 minutes to warm through.
- Add the drained noodles and garlic salt, tossing everything together until evenly combined. Kill the heat.
- For a Reuben-style version, add the Russian or Thousand Island dressing, Swiss cheese, and optional sauerkraut over medium heat. Toss until the cheese melts, then remove from heat and serve.
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