Corned Beef Casserole
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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!
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.
INGREDIENT NOTES AND SUBSTITUTIONS
- 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.
HOW TO MAKE CORNED BEEF CASSEROLE
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.
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.
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.
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Corned Beef Casserole
Ingredients
- 1 1/2 lbs corned beef cooked
- 1 lb russet potatoes
- 2 cups milk
- 2 tbsp butter
- 2 tbsp all purpose flour
- 4 shallots
- 3 cups brussels sprouts
- 1/2 cup shredded parmesan cheese
Instructions
- 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.
Nutrition
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.
May I begin with the fact that I love reading your convos with Dorothy – we must meet her someday!
And this dish? Pure genius! We always have a ton of corned beef left over and this is such a fresh and creative way to use them! Love the swap of Brussels sprouts for cabbage too. I love them both but the sharper taste of the sprouts goes perfectly in your combo.
I know, it would be great to meet her and her husband someday. Thanks Marissa, I hope you put those leftovers to good use and give this a go – you were apart of it you know 😉
omg, I’m such a dope. I totally missed that sentence – too many things on my brain! What’s funny is that as soon as I saw this post, I decided to do a round up of the much maligned baby cabbages and of course this recipe is included. Thanks Kevin, you’re swell. 😉
Oh, thanks, you’re a sweetie.
Now this is comfort food! I actually don’t remember the last time I had corned beef, but maybe it’s time to reintroduce myself!
Whether as a traditional dinner or in this casserole I think it’s time to buy or brine that brisket John!
Hi Kevin, what a fun idea to layer this dish – love all the rows of different colors!
Wanted to let you know, I couldn’t view your entire page on Chrome. After I scroll down once or twice, it zips me to the beginning of the comments section and then I can’t move elsewhere on the page. I had to use Explorer to be able to write this.
Hi Barb and thanks for stopping by. It was even better the second time we had it 😉
As for the scrolling issue, that’s the first I’ve heard of that and will look into it. Thanks for taking the time to venture on IE to let me know. Have a great day.
Hi Kevin, it’s happened on Nagi’s blog, too, for some reason and she was able to adjust her page so I could read the whole thing on Chrome.
Another weird thing that didn’t happen earlier, the I (“eye”) vowel is missing in the comments – words with that vowel are spelled “scrollng,” “frst,” etc. I went back to IE and same thing happened there. I can email you a screen shot if you don’t see it. Maybe I’m/we’re in the Twilight Zone today! Anyway, glad I found your blog!
Not sure about the Chrome issue, but I don’t see that “i” thing happening today, did see it yesterday. Please let me know if the Chrome issue persists for you. I want you to visit and not be annoyed – but hungry! 🙂
Thanks, Kevin!
Hey Kevin! Thanks for the reminder…I just sent Gary downstairs to get a couple of briskets out of the freezer so I can get them brining! I use Penzeys corned beef spices. We buy whole brisket when it’s on sale and I cut it into several pieces and freeze it. I always cook two corned beef briskets so that we have leftovers and this gratin is going to appear after St. Patty’s Day! Your Colcannon is definitely on the menu! We grow fingerling potatoes and I like to poach them in milk or cream with herbs. Now I’m getting really hungry! 🙂
OK, you have officially got me hungry again as well Dorothy! You guys are awesome and I love that you brine your own! How cool is that?
That Colcannon is one of my all time favorite potato dishes, so glad you are sharing and enjoying that this holiday. Although, truth be told I make that one quite often throughout the year. We need to be neighbors. 😉
My jaw is on the counter! Boy am I glad I bought two corned beef briskets this year. I do have to make the traditional recipe as is expected by my family and the friends that we share this meal with every year, but I will DEFINITELY be making this with leftovers. Genius, Kevin! Or ‘Genius Kevin’! 😉
I think it a good idea to buy an extra “holiday” turkey and corned beef because it’s hard to get them at any other time in the year and we love them! I know it’s tricky when the family expects what they have become used to, can’t mess with family traditions, but the occasional switch up is always good later. Thanks again Sally! 🙂
Now this is the perfect way to keep corned beef dinner exciting! Those layers are gorgeous and I love that you included brussels sprouts. That’s a great tip about the potatoes and milk too, I’m going to remember that one – thanks to both you and Marissa!
Thanks Faith – I tried to come up with something original, but use the same ingredients. Like I mentioned, it did get somewhat watery alone due to the brussels sprouts, so on the second round I added the flour and that helped thicken. I think I might even roast them next time first and add them.
I may have to go buy another corned beef and freeze for later. 🙂
Well this is a lovely way to wake up!! This is the first thing I opened in my email, and wowza, Kevin!! This dish is beyond genius! I want to face plant into that entire baking dish, devour it all, and lick my dang fingers clean! Loving all your little tricks to get this to come out so beautifully. And those layers of flavors are almost too much to handle! St. Pattys day perfection! Pinned! Cheers, buddy!
So glad I could bring a smile and positive start to your day my dear! I tried to come up with something different and think this worked well.
We even had it 2 days in row and it held up great as a leftover. The nutty, roasted brussels sprouts are heaven on top with that Parm. Have a great day.
Woah! What a unique idea, Kevin. Layers upon layers upon layers of awesome flavors you’ve got going on there! This is definitely perfect for St. Patrick’s Day. In fact, I’m thinking eating this gratin will help me find that wee pot o’ gold this year! #WolfpackLuck
Thanks Dave and if you do find that wee pot o’gold, please remember me! #WolfpackGratin
Looks amazing, wow, love gratin, layers are perfect, and Parmesan is a great finish, Pinned!
Thanks Farida, we ate it 2 days in a row it’s that good! 🙂
I’m an American living long-term in Ireland, and corned beef is not our traditional St Patrick’s day fare! The typical meal is a one-pot dinner of a boiled joint of bacon, cabbage and potatoes. Beef is for the rich English! And your website will not recognize my .ie email address as a valid one!!!
Hi there Julia, thanks for stopping by. Here in the States corned beef is by far the preferred – and expected – meal on St. Patrick’s Day for sure. I always find it funny how American “traditions” that are based off other cultures get a tad twisted. I have family in Cork and know what you said to be true. As for the .ie email issue, I have no idea why that is happening and will look into it. Glad you had a Gmail account to comment here and hope to stay in touch. Thanks again.