Corned Beef Casserole

4.87 from 15 votes

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Savory corned beef casserole is a delicious way to use up leftovers. Layer buttery potatoes, briny meat, and earthy vegetables in a creamy milk sauce for a comforting bake that’s easy to make!

corned beef casserole on a plate.

There’s nothing like a couple of delicious casseroles to use up leftover ingredients that you have in the kitchen after a big meal. And with St. Patrick’s Day coming up, I’m sure to have leftover corned beef taking up fridge space.

Corned beef casserole is the perfect fix. I take traditional Irish flavors and layer them together into something new, improved, and delicious! Beginning to end, this recipe takes just over an hour to prepare. The prep time, however, is minimal.

Keeping with tradition, I recommend trying my Guinness Irish Stew for a St. Patrick’s Day meal. It’s a thick, savory stew with rich meat and vegetables. Irish Mashed Potatoes, or colcannon, make a great side and are packed with flavor.

If you want to do it all homemade, from beginning to end, then check out a reader favorite, my guide on How to Make Corned Beef in your own kitchen.

ready to eat corned beef casserole.


  • Corned Beef This salt-cured meat is very tender and tastes a bit briny and sour. It goes very well with a number of vegetables, and can be prepared a number of ways.
  • Russet Potatoes This large potato is easy to slice and fantastic for casseroles. White potatoes, which keep their shape almost as well, can be used as a substitute.
  • Milk & Flour These two will be mixed together and poured over the dish, helping to bind the ingredients and set the dish.
  • Butter Melted into the milk, it will be soaked up by the potatoes for a delicious, rich flavor.
  • Shallots Sweeter and milder than onions, these even has a subtle garlic flavor. A yellow onion can be substituted in a pinch.
  • Brussels Sprouts Earthy and a bit bitter, these veggies soften and become slightly sweet and savory. You can use sliced cabbage, if preferred.
  • Parmesan This hard cheese is easy to grate and sprinkle over casseroles, vegetables, and salads. It is mild, sweet, and a bit salty. Some recipes use swiss cheese instead. For a substitute with similar textures and flavors, you can use asiago or romano cheese.
thin slices of corned beef brisket


1. Preheat.  Preheat the oven to 425°F.

2. Slice the Ingredients.  Cut the potatoes into ¼” slices, using either a mandolin or a sharp knife so they are all an even thickness. Next, thinly slice the meat, shallots, and brussels sprouts. Set aside.

3. Cook the Potatoes.  Add the sliced potatoes to a pan, then pour the milk and butter over the top. Allow the milk to come to a boil before covering the pan and lowering the heat. Simmer the potatoes, keeping the heat low. After 8 minutes, allow the mixture to become cool enough to handle before removing the potatoes. Layer.  Lay the potato slices on the bottom of an oiled or buttered casserole dish. Set aside the milk and butter mixture. Layer the meat, shallots, and brussels sprouts one at a time. Add more layers until all of the ingredients are used.

photo collage: assembling corned beef casserole

4. Top and Bake.  Add flour to the boiled milk and butter mixture and whisk well. Pour over the entire dish. Finally, top with the Parmesan cheese and place the dish in the oven. Bake for 50 minutes until the top becomes a deep, crispy brown.

5. Serve!  Give the dish at least 15 minutes to cool, which will help it set for easier slicing.

corned beef casserole in casserole dish.

What vegetables can I use in a corned beef casserole?

My recipe uses cabbage and sometimes I’ve used mushrooms. Green peppers are also sometimes used for a different texture and aroma. 

Really, most vegetables would taste delicious in this casserole!

Can I freeze corned beef casserole?

This casserole isn’t the best to freeze after cooking, as the layers and ingredients may become mushy. Also, dairy tends to curdle when thawed and reheated.

You can, however, freeze the sliced meat and thaw it in the refrigerator when you’re ready to prepare the recipe! 

What is the best way to heat leftover casserole with corned beef?

Pop your leftover pan right back in the oven to reheat! This will keep it crispy. Because this is the best way to reheat, refrigerate your leftover dish in the same pan it was baked in.

A plate with a piece of corned beef casserole.

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Want something different than the usual St. Patrick's Day dinner? How about this layered Corned Beef Potato Gratin with Brussels Sprouts? Let me show you!

Corned Beef Casserole

4.87 from 15 votes
My corned beef casserole celebrates traditional Irish flavors. Potatoes, brussels, shallots, and corned beef all come together in this fantastic meal!
Servings: 6 servings
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes



  • Preheat oven to 425°F. Coat a 9×9” casserole dish with oil or butter, set aside.
  • Using a mandolin or knife, slice the potato into 1/4 inch slices. Slice the cooked corned beef thin and set aside. Slice the shallots and Brussels sprouts thin and set aside.
  • In a large saucepan add the sliced potato and cover with milk and butter. Bring to a boil, lower heat and simmer 8 minutes. Turn off heat and allow to cool, enough to handle. Reserve the milk and butter, set aside.
  • Layer the potato then the corned beef slices, shallots and Brussels sprouts. Repeat again using all ingredients.
  • Whisk the flour into the milk and pour milk over all and top with Parmesan cheese. Bake for 50 minutes. Top will be a deep, crispy brown. Allow to cool at least 15 minutes before slicing to serve.


Serving: 1g | Calories: 440kcal | Carbohydrates: 27g | Protein: 26g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 1599mg | Potassium: 998mg | Fiber: 3g | Sugar: 7g | Vitamin A: 647IU | Vitamin C: 74mg | Calcium: 234mg | Iron: 4mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dinners
Cuisine: Melting Pot
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
a closeup of corned beef casserole.


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. 5 stars
    Everything is so nicely described that really helped me. Those tender beef, potato and cheese are awesome. I am looking forward for more such delicious recipes in future too.

  2. Cooked the Corned Beef Potato Gratin with Brussels Sprouts tonight. A couple of items from my experience: 1. Don’t let the potatoes overcook in the milk or they will get too soft and fall apart as you try to remove them and put into casserole. 2. Similar to a comment from a year ago, my wife thought the top was too crispy and brown, so she suggested just putting the parmesan cheese on about half way through the oven cooking time or even possibly just putting it on the last few minutes. Otherwise, dish was very good and met my expectations for something other than your regular CB and C. Oh, the Brussels Sprouts actually gave me that hint of cabbage (good thing just a hint as my wife does not like cabbage and she still liked the dish).

  3. 4 stars
    hello from the Philippines. we filipinos looove canned corned beef. do you think i can use this as a substitute for the homemade brined corned beef in your recipe?

    1. While I have never tried that as I think the texture would be quite different, I would like to hear if you do make it that way. Please let me know Lando. 🙂

  4. 4 stars
    Was good except for the Parmesan cheese. It was too crispy and brown. Had leftovers, so removed the Parmesan and put Swiss cheese on top and heated. Served with thousand island dressing. Delicious!

  5. What a great Srt. Patrick’s Day dinner Kevin! This is one my mom would love! I love the addition of the brussels sprouts!

  6. Hi Kevin. I just pulled out your colcannon recipe the other day. I have two 4-1/2 pound corned beef briskets in the frig so I will have plenty of leftovers; now I just need to find some nice brussels sprouts

    1. That Colcannon recipe is doozy! Just love a jam packed mashed potato loaded with tasty goodies. This Corned Beef Potato Gratin is another perfect one to celebrate St. Patty’s Day or whenever really. We usually have this 3-4 times a year. 😉

  7. This one is new to me, Kevin. It looks amazing! So happy you made it a couple of times to make sure it was just right…twist your arm, right 😉 I know you used brussels sprouts here, but is it weird that I actually don’t mind the smell of cabbage cooking? Reminds me of the traditional Newfoundland jigg’s dinner that we have around here….bunch of veg, including tatos, carrot, turnip, cabbage and salt meat all cooked together in one pot. I can’t wait to try this dish. So perfect for the upcoming St. Patrick’s Day holiday. Pinned! Happy Monday, my friend!

    1. One needs to be certain, right? Taste testing recipes is definitely a fun thing to do and if I’m sharing it I want all the kinks worked out!
      I finally took my own advice and purchase3-4 corned beefs and freeze them so I can have this several times a year. The Jigg’s Dinner sounds quite similar to another one I read recently. Hope you guys had a fun weekend, I need to head over to your site and catch up! 🙂

  8. 5 stars
    So I was a little “sacrilegious” my first time making it. Lol I had left over spiral ham, half baked Brussels sprouts from last night. I just got gifted two dozen eggs from my moms chickens… So! Lol. Did the potatoes in milk, have a basil bush that with Iowa weather is going to die outside, so chopped off some stalks and simmered with the potatoes and milk. Had some clarified bacon grease and put two tablespoons in the simmer mix. Started slicing the ham, Vidalia onions I had and sprouts. Let cool the potatoes when done (great suggestion) removed the whole stalked basil, and I next (heads up I am infatuated) with healing miso. Put my south river akuzi bean miso and whole wheat flour in the butter/bacon grease/milk “sauce”, then since I have over abundance added three egg whites and stirred them in. Didn’t want the yolks to flavor so didn’t add. Layered as instructed, poured liquid miso /egg /milk happiness over and had a ball of mozarella going bad so covered the entire top with the pearls. Cooked as instructed and damn. Half way through my plate I decided I wanted spice, so added some left over roasted chipolte peppers. *drool*. Food coma achieved and so long for now… Off to a food coma.

    1. I love this dish and am so happy you came back to comment Shannon. You sure took it to another level! I love corned beef and this is one of my favorites!