Corned Beef Dinner Casserole
Transform your leftovers or canned goods into a hearty, homemade masterpiece with this comforting Corned Beef Dinner Casserole. This one-dish wonder combines tender layers of sliced russet potatoes, sweet carrots, caramelized cabbage, and savory chunks of canned corned beef, all brought together with a rich, cheesy béchamel sauce. Topped with a crunchy breadcrumb and cheddar topping, this casserole bakes to golden-brown perfection in just 30 minutes. Perfect for feeding a crowd, this dish is a creative twist on a traditional corned beef dinner, capturing all the flavors of a classic meal in every bite. Whether you’re looking to repurpose St. Patrick’s Day leftovers or need an easy weeknight dinner, this casserole is sure to satisfy.
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Recipe Information
Ingredients
- 1 can (12 oz) canned corned beef
- 3 large russet potatoes
- 2 medium carrots
- 2 cups (shredded) green cabbage
- 1 medium yellow onion
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups (shredded) sharp cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 cup dry breadcrumbs
- 2 tablespoons (chopped, optional) parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set it aside.
Peel the potatoes and carrots. Slice the potatoes into thin rounds and the carrots into thin coins. Place the vegetables into a large pot of salted water and boil for 8-10 minutes, or until just tender. Drain and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shredded cabbage and diced onion, cooking until soft and lightly caramelized, about 8 minutes.
Crumble the corned beef into bite-sized pieces and set aside.
In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
Gradually whisk in the milk, continuing to stir until the mixture thickens, about 4-5 minutes. Stir in 1 1/2 cups of shredded cheddar cheese, the salt, black pepper, and garlic powder. Mix until the cheese has melted and the sauce is smooth.
In the prepared casserole dish, layer half of the cooked potato slices, followed by half of the carrots, cabbage-onion mixture, and corned beef. Pour half of the cheese sauce over the layers. Repeat the layering process with the remaining ingredients and sauce.
In a small bowl, combine the breadcrumbs with the remaining 1/2 cup of shredded cheddar cheese. Sprinkle the mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.6 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 431 mg | 33% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1097 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
