Luck of the Irish Casserole: A Delicious St. Patrick’s Day Feast!

St. Patrick’s Day is a time for celebrating Irish culture, and what better way to celebrate than with a hearty and delicious casserole? This Luck of the Irish Casserole is packed with classic Irish flavors, making it the perfect centerpiece for your St. Patrick’s Day feast. It’s easy to make, feeds a crowd, and is guaranteed to bring a smile to everyone’s face.

This recipe blends familiar comfort food elements with traditionally Irish ingredients like corned beef and cabbage. We’re not talking boiled and bland here! We’re aiming for a flavorful, layered experience that will become a St. Patrick’s Day tradition.

## Why This St. Patrick’s Day Casserole is a Winner:

* **Flavorful:** This isn’t your average casserole. The combination of corned beef, cabbage, potatoes, and a creamy sauce creates a symphony of flavors.
* **Easy to Make:** With simple instructions and readily available ingredients, this casserole is a breeze to assemble.
* **Crowd-Pleasing:** Perfect for potlucks, family gatherings, or any St. Patrick’s Day celebration, this casserole is sure to be a hit with everyone.
* **Make-Ahead Friendly:** You can assemble the casserole a day in advance and bake it on St. Patrick’s Day, saving you time and stress.
* **Comfort Food Classic:** This casserole embodies the spirit of comfort food, providing warmth and satisfaction on a festive occasion.

## Ingredients You’ll Need:

* **Corned Beef:** 2-3 pounds, cooked and shredded or diced. You can purchase pre-cooked corned beef or cook your own. If cooking your own, follow your preferred method (slow cooker, oven, stovetop). Remember to reserve some of the cooking liquid for extra flavor!
* **Cabbage:** 1 medium head, shredded or chopped. Savoy or green cabbage works best.
* **Potatoes:** 2 pounds, peeled and diced. Russet or Yukon Gold potatoes are excellent choices.
* **Onion:** 1 large, chopped.
* **Garlic:** 2 cloves, minced.
* **Butter:** 4 tablespoons (divided).
* **All-Purpose Flour:** 4 tablespoons.
* **Milk:** 3 cups. Whole milk will create the richest sauce, but 2% or even skim milk can be used.
* **Beef Broth:** 1 cup. Using the reserved corned beef cooking liquid (if available) will add even more depth of flavor.
* **Dijon Mustard:** 1 tablespoon. Adds a tangy kick to the sauce.
* **Worcestershire Sauce:** 1 teaspoon. Enhances the savory notes of the corned beef.
* **Salt and Pepper:** To taste. Be mindful of the salt content, especially if using reserved corned beef cooking liquid, which may already be salty.
* **Sharp Cheddar Cheese:** 2 cups, shredded. For topping the casserole. Irish Cheddar would be especially fitting!
* **Fresh Parsley:** Chopped, for garnish (optional).

## Equipment You’ll Need:

* Large skillet or Dutch oven
* 9×13 inch baking dish
* Mixing bowls
* Measuring cups and spoons
* Cutting board
* Knife

## Step-by-Step Instructions:

**1. Prepare the Corned Beef (If Necessary):**

If you are cooking your own corned beef, do so according to your preferred method. Slow cooking is a popular and convenient option. Once cooked, let it cool slightly before shredding or dicing. If using pre-cooked corned beef, simply shred or dice it.

**2. Sauté the Vegetables:**

* In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat.
* Add the chopped onion and cook until softened, about 5-7 minutes.
* Add the minced garlic and cook for another minute until fragrant.
* Add the shredded or chopped cabbage and cook until slightly wilted, about 5-7 minutes. Stir occasionally to prevent burning.
* Season with salt and pepper to taste. Remember to taste and adjust seasoning later as needed.
* Remove the vegetables from the skillet and set aside.

**3. Cook the Potatoes:**

* While the vegetables are sautéing, cook the diced potatoes. There are a few options for this: boiling, steaming, or even roasting.

* **Boiling:** Place the diced potatoes in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer until tender, about 10-15 minutes. Drain well.
* **Steaming:** Place the diced potatoes in a steamer basket over boiling water. Steam until tender, about 15-20 minutes.
* **Roasting:** Toss the diced potatoes with olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes, or until tender and slightly browned.

* Whichever method you choose, ensure the potatoes are cooked through but not mushy. Set aside.

**4. Make the Creamy Sauce:**

* In the same skillet or Dutch oven, melt the remaining 2 tablespoons of butter over medium heat.
* Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly to create a roux. This will help thicken the sauce.
* Gradually whisk in the milk and beef broth, ensuring there are no lumps. Whisk constantly until the sauce begins to thicken.
* Bring the sauce to a simmer, then reduce heat and continue to simmer for 5-7 minutes, or until the sauce is thickened and smooth. Stir frequently to prevent scorching.
* Remove from heat and stir in the Dijon mustard and Worcestershire sauce.
* Season with salt and pepper to taste. Be cautious with the salt, especially if you used reserved corned beef cooking liquid in the broth.

**5. Assemble the Casserole:**

* Preheat oven to 350°F (175°C).
* Lightly grease a 9×13 inch baking dish.
* Spread a layer of cooked potatoes evenly across the bottom of the baking dish.
* Top with a layer of the sautéed cabbage and onion mixture.
* Spread the shredded or diced corned beef evenly over the cabbage layer.
* Pour the creamy sauce evenly over the corned beef, ensuring everything is well coated.
* Sprinkle the shredded cheddar cheese generously over the top.

**6. Bake the Casserole:**

* Cover the baking dish with aluminum foil.
* Bake for 20 minutes.
* Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.

**7. Let Rest and Serve:**

* Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together.
* Garnish with fresh chopped parsley, if desired.
* Serve hot and enjoy!

## Tips and Variations:

* **Add More Vegetables:** Feel free to add other vegetables to the casserole, such as carrots, parsnips, or turnips. Dice them and add them along with the potatoes for cooking.
* **Spice It Up:** Add a pinch of red pepper flakes to the sauce for a touch of heat.
* **Use Beer:** Substitute some of the beef broth with Irish stout for a richer, more complex flavor. Reduce the beef broth by the same amount of beer you add.
* **Top with Breadcrumbs:** For a crispy topping, mix breadcrumbs with melted butter and sprinkle over the cheese before baking.
* **Make it Vegetarian:** Substitute the corned beef with lentils or mushrooms for a vegetarian version. Use vegetable broth instead of beef broth.
* **Cream Cheese for Extra Creaminess:** Add 4 ounces of softened cream cheese to the sauce for an even richer and creamier texture. Whisk it in at the end, after removing the sauce from the heat.
* **Guinness Infusion:** Adding a splash of Guinness to the beef broth in the sauce really amplifies the Irish flavors.
* **Leftovers Delight:** This casserole is fantastic the next day! Reheat individual portions in the microwave or oven.

## Make-Ahead Instructions:

This casserole can be assembled a day in advance. Simply follow the instructions up to the baking step. Cover the assembled casserole tightly with plastic wrap and refrigerate overnight. On St. Patrick’s Day, remove the casserole from the refrigerator about 30 minutes before baking. Bake as directed, adding an extra 10-15 minutes to the baking time to ensure it is heated through.

## Serving Suggestions:

This St. Patrick’s Day Casserole is a complete meal in itself, but you can also serve it with:

* **Irish Soda Bread:** A classic Irish side dish that complements the flavors of the casserole perfectly.
* **Green Salad:** A simple green salad with a light vinaigrette dressing will add freshness to the meal.
* **Colcannon:** Mashed potatoes with cabbage or kale.
* **Roasted Asparagus:** A healthy and delicious side dish that adds color and flavor.

## Nutritional Information (Approximate):

(Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.)

* Calories: 450-550 per serving
* Fat: 25-35g
* Protein: 25-35g
* Carbohydrates: 30-40g

## St. Patrick’s Day Fun Facts:

* St. Patrick’s Day commemorates Saint Patrick, the patron saint of Ireland, who lived in the 5th century.
* The shamrock is a symbol of Ireland and is associated with St. Patrick, who is said to have used it to explain the Holy Trinity.
* The first St. Patrick’s Day parade was held in New York City in 1762.
* Corned beef and cabbage is a popular St. Patrick’s Day dish in the United States, but it is not traditionally eaten in Ireland.
* Green is the color associated with St. Patrick’s Day, and it is customary to wear green clothing on this day.

## Enjoy Your Luck of the Irish Casserole!

This St. Patrick’s Day Casserole is a delicious and easy way to celebrate Irish culture. Gather your friends and family, put on some green, and enjoy this flavorful and comforting dish. Happy St. Patrick’s Day! We hope this recipe brings you the luck of the Irish!