This corned beef casserole is a warm and filling dish that combines tender corned beef, creamy cheese, and hearty potatoes. It’s like a hug in a bowl!
I love how easy it is to make—just mix, layer, and bake! Perfect for busy days when you want a comforting meal without a lot of fuss.
Key Ingredients & Substitutions
Potatoes: Use starchy potatoes like Russets for a fluffy interior. If you want a healthier option, try sweet potatoes instead! They bring a nice flavor twist.
Corned Beef: While canned corned beef is convenient, leftover corned beef from a previous meal works wonderfully too! You can also use cooked brisket or even canned tuna for a different take.
Cheddar Cheese: Aged cheddar gives a stronger flavor. If you’re short on cheese, try Monterey Jack or a mix of cheeses for a fun texture. Vegan cheese is a great substitute if you’re avoiding dairy!
Sour Cream: Heavy cream adds richness, but plain yogurt or a dairy-free yogurt can substitute well for a lighter option.
How Do I Get the Potatoes Just Right?
Parboiling the potatoes is essential for the best texture in this casserole. This way, they soften slightly, which helps them cook evenly in the oven without becoming mushy. Here’s how:
- Boil a large pot of salted water.
- Cut potatoes into even slices and add them to the water.
- Cook for 5-7 minutes until tender but still firm. You want them to hold their shape!
- Drain and let cool slightly before layering in your casserole.
How to Make Corned Beef Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 cups sliced potatoes (about 4 medium potatoes)
- 1 can (12-14 oz) corned beef, diced or shredded
- 1 small onion, finely chopped
- 1 ½ cups shredded cheddar cheese
- 1 cup milk
- 1 cup sour cream or heavy cream
- 2 eggs
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
How Much Time Will You Need?
This yummy corned beef casserole takes about 15 minutes of prep time and around 1 hour to bake. You can expect to spend a little over an hour and a half from start to finish. So, it’s perfect for a cozy family dinner!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Lightly grease a medium-sized casserole dish—this will help your casserole come out easily after baking.
2. Cook the Potatoes:
Peel and thinly slice the potatoes. Then, bring a pot of salted water to a boil and add the potato slices. Parboil them for about 5-7 minutes until they are slightly tender but not fully cooked. Drain the potatoes and set them aside so they can cool a bit.
3. Mix the Creamy Mixture:
In a large mixing bowl, combine the milk, sour cream (or heavy cream), eggs, melted butter, garlic powder, paprika, salt, and pepper. Whisk everything together until it’s smooth and well mixed. This creamy mixture adds delicious flavor and moisture to the casserole!
4. Layering Begins:
Now it’s time to assemble! Start by layering half of the sliced potatoes evenly in the bottom of the casserole dish. Then, sprinkle half of the chopped onion and half of the corned beef over the potatoes.
5. Add More Flavor:
Pour half of your creamy milk-egg mixture evenly over the first layers. Don’t forget to sprinkle half of the shredded cheddar cheese on top too—yum!
6. Repeat the Layers:
Repeat the layering process with the remaining potatoes, onions, corned beef, milk mixture, and cheese until everything is used up. This will create a hearty casserole with layers of flavor.
7. Bake It:
Cover your casserole dish loosely with aluminum foil and bake it in the preheated oven for 40 minutes. This helps the casserole cook evenly. After 40 minutes, carefully remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
8. Time to Serve:
Once it’s done baking, remove the casserole from the oven and let it rest for about 5-10 minutes. This cooling time enables the flavors to settle a bit before you dive in!
9. Garnish and Enjoy:
If desired, sprinkle some fresh parsley on top for a lovely touch! Serve your corned beef casserole warm and enjoy a hearty, delicious meal!
This casserole features tender potatoes, savory corned beef, and a creamy cheesy sauce baked to a delightful golden crust. Enjoy every bite!
Can I Use Fresh Potatoes Instead of Canned Corned Beef?
Yes! You can definitely use fresh, cooked corned beef instead of canned. Just ensure it’s shredded or diced into small pieces for even distribution throughout the casserole.
What Can I Substitute for Sour Cream?
If you don’t have sour cream, you can use Greek yogurt or even cottage cheese blended until smooth. Heavy cream is also a suitable alternative for a creamier texture.
How Long Can Leftovers Be Stored?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through.
Can I Freeze This Casserole?
Absolutely! You can freeze the casserole before or after baking. If freezing before baking, cover it tightly with plastic wrap and foil. When ready to eat, thaw in the refrigerator overnight and then bake as directed. If freezing after baking, let it cool completely before freezing for best results.
