Ingredients
Scale
- 2 cups cooked brown rice
- 2 cups cooked corned beef, chopped
- 2 1/2 cups chopped cabbage
- 3 tablespoons butter
- 1/4 cup chopped shallots
- 2 cloves garlic, minced
- 3 tablespoons flour
- 2 1/2 cups milk
- 2 cups shredded Swiss cheese, divided
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup sour cream
Instructions
- Preheat oven to 350°F. Spray a 9×13 baking dish with non-stick cooking spray.
- In a large bowl, mix rice, cabbage, and corned beef.
- In a saucepan, melt butter over medium heat. Add garlic and shallots. Sauté for 4-5 minutes.
- Whisk in flour and cook for 1 minute. Slowly whisk in milk, letting it thicken.
- Turn heat to low. Stir in 1½ cups Swiss cheese, mustard, salt, and pepper.
- Remove from heat and stir in sour cream. Pour sauce over cabbage mixture.
- Transfer to baking dish and top with remaining cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake 5-10 minutes more.
Notes
- Reheat in oven at 350°F for best texture.
- Canned corned beef can be used but may alter flavor.
- Pat cabbage dry before mixing to prevent sogginess.
- Substitute Swiss cheese with Gruyère or cheddar if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg