A tasty vegetable side dish made in one pot with zesty spices!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 2 1/2-quart casserole |
Ingredients
- nonstick cooking spray
- 6 cups cubed rye bread
- 1 cup mashed potatoes
- 1 cup finely chopped cooked cabbage
- 2 cups chopped cooked corned beef
- 2 cups shredded Swiss cheese, divided
- 2 cups half-and-half
- 4 large eggs, beaten
- 1 teaspoon cayenne pepper
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 2 1/2-quart glass casserole dish with nonstick spray.
- Place 1/2 of the rye bread cubes on the bottom of the prepared casserole. Spoon mashed potatoes evenly over the bread. Repeat with cabbage, and then corned beef. Sprinkle 1 1/2 cups of the Swiss cheese over the corned beef and top with remaining bread.
- Beat half-and-half, eggs, and cayenne together in a medium bowl. Pour evenly over the entire casserole. Use a fork to gently press the bread under the batter, allowing it to soak up as much liquid as possible. Keep the casserole at room temperature for 20 minutes before baking.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 45 minutes, sprinkling with remaining Swiss cheese halfway through. Allow casserole to sit for 15 minutes before serving.
- You can use heavy cream instead of half-and-half.
Nutrition Facts
| Calories | 695 kcal |
| Carbohydrate | 91 g |
| Cholesterol | 148 mg |
| Dietary Fiber | 11 g |
| Protein | 29 g |
| Saturated Fat | 12 g |
| Sodium | 1382 mg |
| Sugars | 8 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This was a delicious way to use St. Paddy’s Day leftovers. I threw some cooked carrots in too. Cut back a smidge on the cheese and the cayenne pepper. It took an hour in my oven to really set up nicely.