Description
Indulge in this rich and hearty creamy corned beef and cabbage Parmesan bake. It’s the ultimate comfort food, perfect for using up leftovers or creating a brand new family favorite.
Ingredients
- 2 tbsp unsalted butter
- 1 head green cabbage (about 2 lbs), cored and chopped
- 16 oz cream cheese, softened
- 1 cup sour cream (full-fat recommended)
- 1 ½ cups grated Parmesan cheese, divided
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried dill
- ¾ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 3–4 cups cooked corned beef, shredded or diced
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large skillet, melt butter over medium heat. Add chopped cabbage and cook for 8-10 minutes until softened but still tender-crisp. Season with a pinch of salt and pepper.
- In a large bowl, combine softened cream cheese, sour cream, 1 cup Parmesan cheese, garlic powder, onion powder, dried dill, ¾ tsp salt, and ¼ tsp black pepper. Mix until smooth.
- Stir in the cooked corned beef and softened cabbage into the creamy mixture until evenly coated.
- Transfer the mixture to the prepared baking dish, spreading evenly. Sprinkle the remaining ½ cup Parmesan cheese over the top.
- Bake for 25-30 minutes, or until bubbly and golden brown on top. Let stand for 5 minutes before serving.
- Prep Time: 20 mins
- Cook Time: 30 mins