The next time your household is craving a warm, comforting meal on a chilly day, look no further than this corned beef casserole. It will quickly become a favorite in your household after the first bite. And it’s so easy to make that you’ll feel like you hardly put any effort into it!
This is the perfect recipe to make if there’s leftover corned beef in the fridge from St. Patrick’s Day. No worries if not, since canned corned beef will work, too! Here at Taste of Home, we’ve seen our fair share of great casserole recipes, and we’re happy to say that this one fits the bill.
Ingredients for Corned Beef Casserole
- Corned beef: Use either leftover homemade corned beef or corned beef from a can. This casserole will taste great either way.
- Condensed cream of chicken: If you’ve never had (or heard of) condensed cream of chicken soup, it’s essentially a concentrated version of cream of chicken soup that’s been boiled down into a thick consistency.
- Cheddar cheese: Pockets of melted, gooey cheddar cheese cubes make for a delicious, rich casserole. You could also go for one of the best shredded cheddar cheeses if you want the cheese more evenly dispersed throughout.
- Small shell pasta: Orecchiette, fusilli and elbow are all great examples of the small pasta shapes that would work here.
- Bread: Corned beef and rye bread are an obvious combo, but really any type of bread will work. Just let the bread sit out for a little bit to dry so the topping can be extra crispy.
Step 1: Create the base
Preheat the oven to 350°F. In a large bowl, stir together the corned beef, condensed cream of chicken, cubed cheddar cheese, cooked pasta, milk and chopped onion. Transfer the mixture to a greased 2-quart baking dish.
Step 2: Toss the topping
Toss the bread cubes with the melted butter. Sprinkle the topping evenly over the corned beef mixture.
Step 3: Bake
Bake, uncovered, for 30 minutes. Cover the dish, and bake until the topping is golden brown, about 15 minutes. Let the casserole stand at room temperature for 10 minutes before serving.
- Use a different cheese: In case you’re not a cheddar fan, provolone and Gouda are great alternatives.
- Add a high-quality mustard: Just 2 teaspoons of a zippy, grainy mustard will heighten the flavors of this corned beef casserole.
- Sprinkle in herbs: Brighten the taste of this rich casserole with fresh herbs. Parsley, thyme, marjoram and rosemary will all work.
How to Store Corned Beef Casserole
To store this corned beef casserole, allow it to cool completely to room temperature, then wrap it in aluminum foil. It can last in the fridge for up to four days or in the freezer for three months.
To reheat, remove the aluminum foil, and bake in a 350° oven until warmed through, about 20 minutes from the fridge or 35 minutes or more from the freezer.
Corned Beef Casserole Tips
What do I serve with corned beef casserole?
This corned beef casserole would be perfect with different vegetable side dishes. Go for something vibrant and colorful like this roasted sweet potato salad with honey maple vinaigrette. Or stick with the warm-cozy theme, and bake roasted carrots with thyme or the contest-winning parmesan roasted broccoli.
Can I use something other than corned beef?
Yes, you can substitute the corned beef with roast beef or pastrami. They have a similar flavor profile, color and texture to corned beef.