Sunday Lunch Corned Beef Casserole
Perfect for a hearty family meal, this Sunday Lunch Corned Beef Casserole is the ultimate comfort food that brings everyone to the table. Featuring tender chunks of corned beef, creamy cheese sauce, and a medley of russet potatoes, carrots, and onions, this baked dish combines rich, savory flavors with a touch of nostalgia. The homemade roux-based cheese sauce, enhanced with sharp cheddar, adds a velvety texture that ties the ingredients together seamlessly. Ready in just over an hour, this casserole is ideal for meal prep or a stress-free Sunday lunch. Garnish with fresh parsley for a pop of color and serve it hot for a truly satisfying, crowd-pleasing experience. Perfect for those searching for "easy casserole recipes," "comfort food dinners," or "corned beef potato bake ideas."
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Recipe Information
Ingredients
- 12 oz corned beef
- 4 medium russet potatoes
- 2 medium carrots
- 1 medium onion
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1.5 cups milk
- 1 cup sharp cheddar cheese, shredded
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Peel and dice the russet potatoes into 1/2-inch cubes. Peel and dice the carrots, and finely chop the onion.
Bring a large pot of salted water to a boil. Add the potatoes and carrots and cook for 8-10 minutes, until just tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
Sprinkle the flour over the onions and stir well to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color.
Slowly whisk in the milk, ensuring no lumps form. Cook the mixture, stirring frequently, until it thickens, about 3-5 minutes.
Remove the saucepan from heat and stir in the shredded cheddar cheese until melted and smooth. Add the salt and black pepper, adjusting to taste.
In a large bowl, combine the cooked potatoes, carrots, and corned beef (cut into bite-sized chunks). Pour the cheese sauce over the mixture and stir gently to coat evenly.
Transfer the mixture to the prepared baking dish and spread it out evenly. Bake in the preheated oven for 25-30 minutes, until the top is golden and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes. Optionally, sprinkle with chopped parsley for garnish before serving. Enjoy your Sunday lunch!
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 6634 mg | 288% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 31.2 g | ||
| Protein | 105.7 g | 211% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1375 mg | 106% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1882 mg | 40% | |
*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.
