Entree: Antarctica – Central Culinary Region – Emperor Penguin Casserole (Hearty layered polar casserole of preserved meat, potatoes, and root vegetables inspired by historic Antarctic expedition fare)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Additional 5 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, chopped, about 6 oz (170 g)
- 2 cloves garlic, minced, about 0.35 oz (10 g)
- 1 lb (454 g) canned corned beef, chopped
- 3 medium potatoes, peeled and thinly sliced, about 1 lb 4 oz (567 g)
- 2 medium carrots, peeled and sliced, about 8 oz (225 g)
- 1 small rutabaga or turnip, peeled and diced, about 10 oz (280 g)
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cups (360 ml) beef or vegetable stock
- 1 cup (240 ml) whole milk
- 1 cup (100 g) shredded sharp cheddar cheese
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 cup (120 g) plain breadcrumbs or crushed crackers
- 2 tbsp (30 ml) chopped fresh parsley

Show original ingredient measurements

- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, chopped, about 6 oz (170 g)
- 2 cloves garlic, minced, about 10 g
- 1 lb (454 g) canned corned beef, chopped
- 3 medium potatoes, peeled and thinly sliced, about 1 lb 4 oz (567 g)
- 2 medium carrots, peeled and sliced, about 8 oz (225 g)
- 1 small rutabaga or turnip, peeled and diced, about 10 oz (280 g)
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cups (360 ml) beef or vegetable stock
- 1 cup (240 ml) whole milk
- 1 cup (100 g) shredded sharp cheddar cheese
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 cup (120 g) plain breadcrumbs or crushed crackers
- 2 tbsp (30 ml) chopped fresh parsley

Instructions

1. Preheat the oven to 375°F (190°C). Butter a 9x9-inch (23x23 cm) baking dish.
2. In a large skillet over medium heat, melt the butter with the oil. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Add the chopped canned corned beef to the skillet and brown lightly, breaking it into pieces, about 4–5 minutes.
4. Stir in the flour and cook 1 minute to remove raw taste. Gradually whisk in the stock and milk until a smooth gravy forms. Add Worcestershire sauce, salt, and pepper. Simmer 3–4 minutes until slightly thickened.
5. Layer half of the sliced potatoes in the bottom of the prepared dish. Top with half the carrots, half the rutabaga, and half the corned beef and gravy mixture. Repeat the layers with remaining potatoes, carrots, rutabaga, and gravy.
6. Sprinkle shredded cheddar over the casserole, then evenly distribute the breadcrumbs on top.
7. Cover with foil and bake 30 minutes. Remove foil and bake an additional 15–20 minutes until the top is golden and vegetables are tender when pierced with a knife.
8. Let rest 5 minutes, garnish with chopped parsley, and serve hot.