Corned Beef and Cabbage Casserole with a Hash Brown Crust

By MarieR

Ingredients

• 1/2 head cabbage, shredded
• 2 cups cooked corn beef, cut into bit size pieces
• 2 carrots, thinly sliced
• 2 green onions, thinly sliced
• 1 cup leftover drippings from the corned beef
• 1 tablespoon corn starch
• 3 cups shredded hash browns
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon parsley
• 1/8 teaspoon pepper

Details

Adapted from premeditatedleftovers.com

Preparation

Step 1

Preheat oven to 350 degrees.
Place the shredded cabbage in a casserole dish. Add corned beef, carrots, and onions.
Combine corned beef dripping and corn starch in a small sauce pan and whisk them together.
Cook over a medium flame until it reaches a boil. Continue boiling, while stirring until the gravy thickens, approximately 2 – 3 minutes.
Pour the gravy over the corned beef and vegetables.
In a medium bowl, combine hash browns and spices. Stir to thoroughly coat hash browns with spices.
Spoon the hash browns over the top of the corned beef and vegetables. Top with a few extra sliced onions.
Bake at 350 degrees for 30 minutes or until hash browns begin to brown.