corn beef casserole recipe

Written ByJenny Smyth Posted on
corn beef casserole recipe
Jump to Recipe Jump to Video Print Recipe

The Best corn beef casserole recipe

I’ve been making this corn beef casserole recipe for years, and it’s always a hit with my family. It’s a classic comfort food dish that’s easy to make and feeds a crowd.

I love how the corn and beef are perfectly balanced, and the creamy sauce adds just the right amount of richness. My kids devour it in minutes, and I’m always happy to have leftovers for lunch the next day.

I’ve served this dish at countless family gatherings and potlucks, and it’s always a crowd-pleaser. The best part is that it’s relatively healthy, too – the corn and beef are good sources of protein and fiber, and the whole wheat breadcrumbs add some extra nutrition.

Plus, it’s a great way to get my kids to eat more vegetables – they don’t even notice they’re in there! As for where this recipe comes from, I’m not entirely sure – I think I got it from my mom or maybe a friend’s mom.

Either way, it’s been a staple in our household for years. When I’m cooking for a crowd, this is one of my go-to dishes – it’s easy to scale up or down depending on how many people you’re feeding, and it’s always a winner.

The technique behind making this dish is all about layering – you want to make sure each layer is evenly distributed so that every bite has the perfect balance of flavors.

Corned Beef Casserole

Corned Beef Casserole

4.6 from 1270 votes

A hearty and comforting casserole made with layers of corned beef, cabbage, and potatoes, topped with a creamy cheese sauce. This dish is perfect for using leftover corned beef or as a satisfying weeknight meal.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Casserole

2 cups cooked corned beef, chopped
3 cups cabbage, shredded
2 cups potatoes, peeled and diced
1 cup onion, chopped
2 cloves garlic, minced
1 cup shredded cheddar cheese
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup milk
1 tablespoon Dijon mustard
1 teaspoon caraway seeds (optional)
Salt and pepper to taste

For the Topping

1/2 cup breadcrumbs
2 tablespoons melted butter

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Bring a large pot of salted water to a boil over high heat, then add the diced potatoes.
3Boil for 8 to 10 minutes until the potatoes are fork-tender, then drain them in a colander and set aside.
4In the same pot, melt 1 tablespoon of butter over medium heat.
5Add the chopped onion and cook for 3 to 4 minutes until softened, then stir in the minced garlic and cook for 1 minute until fragrant.
6Add the shredded cabbage to the pot and cook for 5 to 6 minutes, stirring occasionally, until the cabbage is wilted and tender.
7Remove from heat and let cool slightly.
8In a large mixing bowl, combine the cooked corned beef, boiled potatoes, sautéed cabbage mixture, 3/4 cup of shredded cheddar cheese, mayonnaise, sour cream, milk, Dijon mustard, and caraway seeds if using.
9Season with salt and pepper to taste, then stir until everything is evenly mixed.
10Transfer the mixture to a greased 9×13 inch baking dish and spread it into an even layer.
11In a small bowl, mix the breadcrumbs with the melted butter until coated, then sprinkle the breadcrumb mixture and the remaining 1/4 cup of cheddar cheese over the top.
12Bake the casserole in the preheated oven for 25 to 30 minutes until the top is golden brown and the casserole is bubbling around the edges.
13Let it rest for 5 minutes before serving.

🔧Equipment

Large pot
Colander
Mixing bowl
9×13 inch baking dish
Small bowl
Fork

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 12g❤️Cholesterol: 85mg🧂Sodium: 980mg🌾Total Carbs: 30g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 22g

📝Notes

For a lighter version, you can substitute Greek yogurt for the sour cream and reduce the cheese. If you prefer a crunchy topping, add the breadcrumbs halfway through baking to prevent burning.

Watch Video Of How Corned Beef Casserole Works

This corn beef casserole recipe is a staple in our household because it’s easy to make, feeds a crowd, and is relatively healthy.

The key to making this dish successful is layering each component evenly so that every bite has the perfect balance of flavors.

One of the best things about this recipe is that it stores well – you can refrigerate or freeze leftovers for up to three days without any issues.

❓ Frequently Asked Questions About Corned Beef Casserole

Q: What type of corn should I use in this recipe?

I recommend using frozen corn kernels for this recipe – they’re usually less expensive than fresh corn and they’re easier to thaw. You can also use canned corn if you prefer.

Q: Can I substitute ground turkey or chicken for the beef?

Sure thing! Ground turkey or chicken will work just as well as ground beef in this recipe. Just be aware that they’ll have slightly different flavor profiles.

Q: How long does this casserole take to cook?

This casserole typically takes about 45 minutes to an hour to cook through – just keep an eye on it after 30 minutes to make sure everything is heated through.

Q: Can I make this casserole ahead of time?

Absolutely! This casserole freezes beautifully – just assemble it as instructed, cover it with plastic wrap or aluminum foil, and pop it into the freezer until you’re ready to bake it.

Q: Is this casserole suitable for vegetarians?

Nope! This casserole contains ground beef, so it’s not suitable for vegetarians.

Similar Posts