Quick and Healthy Irish Corned Beef and Cheese Potato Casserole

At a Glance

  • Potato Type: Russet
  • Prep Method: Microwave
  • Cuisine: Irish
  • Yield: 6
  • Prep Time:
  • Ready Time:
  • Cook Time:

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1 1/4 lbs. Yukon Gold potatoes, very thinly sliced

1 cup quartered and thinly sliced onion

1 cup shredded cabbage

3/4 cup small cubes corned beef or pastrami

¾ cup shredded Dubliner or Irish Cheddar cheese

1/2 cup stock or reduced-sodium broth

1 1/2 teaspoons Dijon mustard

1/2 teaspoon garlic salt

1/4 teaspoon dried dill


Spray an 8-inch microwave-safe baking dish with nonstick cooking spray. Place 1/3 of the potatoes, 1/2 of the onions, 1/2 of the cabbage, 1/2 of the corned beef or pastrami on the bottom of the dish and sprinkle with 1/3 the cheese. Repeat layers, then top with the last 1/3 of the potatoes, layering potatoes so that there is a solid layer of potatoes with no gaps; sprinkle with remaining cheese. Stir together stock, Dijon, garlic salt and dried dill and pour over the potatoes. Cover with plastic wrap and microwave on HIGH for 20 minutes. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and serve.

Calories: 240 Fat: 11g Cholesterol: 45mg Sodium: 540mg Vitamin C: 0.45% Fiber: 2g Protein: 14g Potassium: 110mg

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