CORNED BEEF AND CABBAGE BAKE!! LEFTOVER MAKEOVER!!

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce preservatives and calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Bouillon cubes provide flavor without the cost of broth.

Layer the leftover cabbage and carrots in the bottom of an 8-inch square pan.

Crumble the leftover corned beef on top of the cabbage and carrots.

Cut the corner off a Ziploc bag containing the leftover mashed potatoes to use it like a pastry bag and distribute the mashed potatoes evenly on top of the corned beef.

Spread the mashed potatoes out evenly using a butter knife or spoon.

Sprinkle cheddar cheese on top of the mashed potatoes.

Cover the casserole with a piece of parchment paper.

Microwave the casserole on 50% power for 5 minutes, then check the center for heat.

If not hot enough, microwave on high for an additional 5 minutes, checking the center with an offset spatula.

If baking instead of microwaving, preheat the oven to 350°F and bake for 25-30 minutes until brown and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens