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Michaela’s Saint Patrick's Day Casserole

Michaela’s Saint Patrick's Day Casserole

  • 2 tsp. olive oil
  • 1 small white onion; diced
  • 1 lb. of lean ground beef
  • 1 tsp. Worcestershire sauce
  • 1 tsp. steak seasoning
  • 1 (10 oz.) can golden mushroom soup
  • 2 (15 oz.) cans sliced new potatoes
  • 2 (15 oz.) cans Glory Foods Seasoned Country Cabbage (drained well; all excess liquid pressed out)
  • 1 tsp. freshly grated lemon zest
  • 1/3 cup corn flake crumbs
  • 2 tbs. butter (melted)


  1. Preheat oven to 375°F.
  2. Butter a 2 quart baking side; set aside.
  3. Heat oil in a large skillet; add onions and ground beef. Sauté (stirring occasionally) over high heat until meat is browned.
  4. Remove meat from heat and stir in Worcestershire sauce, seasoning and soup; mix well until incorporated.
  5. Add potatoes, Glory Foods Seasoned Cabbage and lemon zest then transfer to the prepared baking dish.
  6. Mix together butter and corn flake crumbs, and sprinkle over the top of casserole.
  7. Bake uncovered for 30 minutes and the top is golden brown.

Recipe by Michaela Mercer Rosenthal,