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."

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

Peel and dice the russet potatoes into 1/2-inch cubes. Peel and dice the carrots, and finely chop the onion.

Step 3

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.

Step 4

In a medium saucepan, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.

Step 5

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.

Step 6

Slowly whisk in the milk, ensuring no lumps form. Cook the mixture, stirring frequently, until it thickens, about 3-5 minutes.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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

Serving size	(1136.5g)

Amount per serving	% Daily Value*
Calories	1811.5

Total Fat 133.1g	0%
Saturated Fat 64.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 548.3mg	0%
Sodium 6633.5mg	0%
Total Carbohydrate 51.9g	0%
Dietary Fiber 6.1g	0%
Total Sugars 31.2g
Protein 105.7g	0%

Vitamin D 198.6IU	0%
Calcium 1375.3mg	0%
Iron 8.3mg	0%
Potassium 1882.4mg	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: 65.5%

Protein: 23.1%

Carbs: 11.4%