This Corned Beef Casserole is the perfect dish for Saint Patrick’s Day! It contains the classic Irish ingredients of corned beef, cabbage, and potatoes, along with a creamy sauce.
You guys, I have been wanting to share this creamy corned beef casserole recipe with you for YEARS. It is one of the first recipes I discovered after my husband and I got married nearly 19 years ago! We both fell in love with it and I make it every year around St. Patrick’s Day.
It’s a canned corned beef recipe that I found in a book my husband had called Where’s Mom Now That I Need Her? I have altered the recipe to make it easier and tastier 🙂
It’s an easy corned beef casserole, with thinly sliced potatoes, onions, cabbage, and canned corned beef, topped with Cream of Celery Soup mixed with milk.
Today’s Freebie!
But first, what the heck is canned corned beef, and is it really Irish?
Corned beef is made from the brisket of the cow. This is a tough cut of beef that needs long, slow cooking. Corned beef in the can has the appearance and texture of ground beef.
“Corn” actually has nothing to do with the beef. Rather, it is used to describe the size of the salt crystals traditionally used to cure the meat.
Ironically, corned beef and cabbage is an American invention. The early Irish-Americans used corned beef instead of the traditional bacon they used in their homeland. If you go to Ireland, you will find them eating bacon and cabbage rather than corned beef and cabbage. (At least that’s what it says on the Internet :))
You can find canned corned beef with the other canned meat in your grocery store.
How to Open a Can of Canned Corned Beef
Corned beef comes in oddly-shaped cans with an unusual method of opening. You’ll see a little “key” attached to a small piece of metal sticking out from the side of the can. Remove the key and reattach it to the metal upside-down so that the top of the key extends over the top (or bottom) of the can.
Then start twisting the key and rolling the metal. Keep going all the way around the can until you can remove the top (or bottom, as the case may be).
Can You Eat Canned Corned Beef Raw?
I don’t think anybody actually wants to do this. I think people are just more concerned about whether or not it’s fully cooked, since it retains its characteristic pink color, even when cooked.
Canned corned beef is already fully cooked, so no worries about eating any raw meat.
Corned Beef Casserole
Ingredients for Corned Beef Casserole
This tasty recipe uses just a few simple ingredients.
- Potatoes
- Onion
- Cabbage
- Canned Corned Beef
- Cream of Celery Soup (Can also use Cream of Chicken Soup or Cream of Mushroom Soup)
- Milk
- Mustard
- Salt and Pepper
How to Make Corned Beef Casserole
First, get a 9×13 casserole dish. Lightly spray the bottom with cooking spray.
You’re going to need to peel and thinly slice 3-4 small potatoes. I love to use my OXO mandoline. (It’s called a “Cabbage Slicer” on Amazon). It has a little dial on it so you can adjust the width of your slices.
I put one layer of potato slices on the bottom of the dish.
Next you sprinkle the potatoes with salt and pepper and add chopped onion.
Now it’s time for the cabbage. Ironically, I did not use my “cabbage slicer,” but opted for a big knife instead 🙂
Just chop that up as thinly as you like and sprinkle the shredded cabbage on top.
Now it’s time for the corned beef. After you’ve opened the can, scoop it out with a spoon and then use your fingers to crumble it over the top of the other ingredients.
At this point, I got fancy and arranged the remaining potato slices in a pretty pattern over the top. But as you can see from the final result, you can’t even see the pattern after it bakes. So don’t worry about making the potatoes look fancy 🙂
Now mix together the Cream of Celery Soup, milk, and mustard in a bowl and pour it over the top of the potatoes. You can see that I also sprinkled salt and black pepper on top of the potatoes. However, the corned beef is pretty salty, so you may want to omit the extra salt.
Now just bake it, covered, at 375 degrees for 1 1/2 hours. After that time, I removed the foil and turned my broiler on to “high” for 2-3 minutes to get some nice golden brown spots on the top, but this is totally optional and is strictly for looks.
Let the casserole rest for about ten minutes before serving. The ingredients do shrink down quite a bit during baking, so the casserole is not very thick. Feel free to pile a lot on your plate!
Today’s Freebie!
For more great St. Patrick’s Day recipes, try these!
Corned Beef Casserole
This Corned Beef Casserole is the perfect dish for Saint Patrick's Day! It contains the classic Irish ingredients of corned beef, cabbage, and potatoes, along with a creamy sauce.
Ingredients
- 3-4 small potatoes, peeled and thinly sliced.
- 1/2 cup chopped onion
- 2 cups shredded cabbage
- 1 (12 ounce) can corned beef
- 1 (10 1/2 ounce can) Cream of Celery Soup
- 1 cup milk
- 1 teaspoon mustard
- salt and pepper to taste
Instructions
- Lightly grease a 9x13 baking dish and preheat your oven to 375 degrees F.
- Place one layer of potato slices on the bottom of the dish.
- Sprinkle with salt and pepper if desired.
- Sprinkle the the chopped onions on top, followed by the shredded cabbage and corned beef.
- Top with the rest of the sliced potatoes and add salt and pepper if desired.
- In a small mixing bowl, stir together the Cream of Celery soup, the milk, and the mustard. Pour over the top of the casserole.
- Cover with foil and bake for 1 1/2 hours. If desired, remove the foil after this time and turn your oven on to "broil" for 2-3 minutes until brown spots begin to form. Watch carefully and remove before burning.
Notes
You may wish to omit the salt on the potatoes, as the corned beef is already quite salty.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 156Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 294mgCarbohydrates: 22gFiber: 3gSugar: 3gProtein: 7g
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Just this morning I was thinking about St. Patrick’s Day and what corned beef dish I could try – and look what you posted! Going to try this one!
LOVED that this was an all in one casserole. Can’t wait to make it again for St. Patrick’s Day!
Totally going to whip up this for St. Patrick’s Day and I bet it will be a regular on our menu. Love a good casserole!
Who can resist a good casserole!?!?! I can’t wait to make this!!
My husband and I are planning on making this for a group of about 75 seniors…any tips on how much potatoes, soup, etc.? Will this recipe work with dehydrated potatoes as well?..like the ones used for boxed scalloped potatoes
Hi Stacey. I would say that each casserole serves 8-10 people, so you’ll need about 8 pans of it. I’ve never tried it with dehydrated potatoes. I think you would need to add some extra moisture (like water) if you want them to rehydrate properly. You might want to try making a practice pan beforehand with the dehydrated potatoes to see how they turn out. Good luck!
Can this be frozen and reheated in a microwave.
Hi Rhonda. Thank you for your question. If you are talking about baking a whole pan, freezing it, and then reheating in a microwave, the answer is no. First of all, a 9×13 pan is too big to fit in most microwaves, and it won’t be able to rotate inside. Also, the “waves” in microwaves only penetrate about an inch, so the middle of the casserole won’t get reheated. Also, if you freeze and then thaw this casserole, there is a danger of it being watery. If you want to assemble this a day in advance and then bake it in the oven, that would be fine. I’m sorry the freezing plan won’t work!
Thank you for the recipe, this looks really good!
I recently bought a couple of cans of corned beef, then had a difficult time finding recipes that sounded interesting (how many ways can you fix corned beef hash? Ugh!).
I’m just curious, since potatoes and onions are in the recipe already, why you chose to use cream of celery soup instead of cream of potato? Thanks.
Hi Gayla. The recipe I’ve always used just had cream of celery soup. Cream of potato might be redundant, since there are already potatoes in the recipe. I hope you like it!
It looks like it is screaming “where’s the ?!”
seriously, I’d think a healthy topping of chedder would send this to the moon
Feel free to add as much cheddar as you like! Sounds like a delicious addition!
Mustard powder or refrigerator mustard?
Good question! Just regular refrigerator mustard like you put on a hot dog.