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.

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set it aside.

Step 2

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.

Step 3

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.

Step 4

Crumble the corned beef into bite-sized pieces and set aside.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

In a small bowl, combine the breadcrumbs with the remaining 1/2 cup of shredded cheddar cheese. Sprinkle the mixture evenly over the casserole.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.

Step 10

Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped parsley, if desired.

Nutrition Facts

Serving size	(2157.7g)

Amount per serving	% Daily Value*
Calories	2951.9

Total Fat 140.7g	0%
Saturated Fat 85.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 429.9mg	0%
Sodium 4968.8mg	0%
Total Carbohydrate 322.0g	0%
Dietary Fiber 28.2g	0%
Total Sugars 53.1g
Protein 119.2g	0%

Vitamin D 214.7IU	0%
Calcium 2615.6mg	0%
Iron 16.9mg	0%
Potassium 6854.0mg	0%

*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.

Source of Calories

Fat: 41.8%

Protein: 15.7%

Carbs: 42.5%