Corned Beef & Cabbage Casserole (Haluski)

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing too much flavor.

corned beef

🥗Healthier: lean turkey

💰Cheaper: canned corned beef

Canned corned beef is more affordable and provides a similar texture.

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Cream of chicken soup is often less expensive and can work well in casseroles.

Set a 4.5 to 5 quart sauté pan over medium-high heat.

Add 4 tablespoons of salted butter to the pan and let it melt.

Add a 14 oz bag of shredded coleslaw mix to the melted butter and sauté for about 5 minutes, stirring to coat the cabbage with butter.

After 2 minutes of sautéing, add 1 teaspoon of better than bouillon baked ham base to the cabbage and mix well.

After 5 minutes of sautéing the cabbage, add 1 lb of diced corned beef to the pan and sauté for an additional 2 minutes.

Prepare 12 oz of wide egg noodles ahead of time, rinse them under cold water, and then add them to the pan with the cabbage and corned beef.

Add 1/2 teaspoon of garlic salt to the mixture and toss everything together.

If desired, add 1 cup of Russian dressing or Thousand Island and 5 slices of Swiss cheese to the pan and stir until the cheese melts and everything is well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens