Corned Beef Casserole Recipe

I didn’t grow up eating corned beef casserole. Honestly, the first time I made it, I wasn’t even sure I was going to like it. It sounded a little old-school, a little too simple, maybe even boring.

But I was wrong. Completely wrong.

The first bite was creamy, salty, cozy, and somehow way more comforting than I expected. It tasted like something that had always existed in my kitchen, even though I had just met it. That’s when I realized this dish isn’t fancy food. It’s real food.

I make this when I want dinner to feel easy. When I don’t want to hover over a stove. When I want leftovers that actually taste better the next day. This casserole checks all those boxes without asking much from me.

It’s layered with potatoes, cabbage, corned beef, and this creamy sauce that pulls everything together. Nothing complicated. Nothing trendy. Just solid, dependable flavor.

And I’ll admit something. The first time I opened a can of corned beef, I stared at it like it was some kind of science experiment. Now I keep one in the pantry just for this recipe.

Ingredients I Used for the Recipe

• 3 to 4 small potatoes, peeled and thinly sliced – These make up the hearty base and soak up all the creamy sauce while baking.
• 1 small onion, chopped – Adds a little sweetness and depth as it softens between the layers.
• 2 to 3 cups shredded cabbage – Brings that classic flavor and turns tender without getting mushy.
• 1 can (12 oz) corned beef – The main protein, already cooked, crumbly, and salty in the best way.
• 1 can cream of celery soup – This is what creates that creamy texture and savory flavor throughout.
• 1/2 cup milk – Thins the soup just enough so it spreads evenly while baking.
• 1 tablespoon mustard – Gives a slight tang that keeps the casserole from feeling too heavy.
• Salt and black pepper to taste – Go light on the salt since corned beef already has plenty.
• Cooking spray – Keeps everything from sticking and makes cleanup easier.

How to make Corned Beef Casserole?

Step 1 – Prep the baking dish

I start by preheating the oven to 350°F. Then I lightly spray a 9×13 casserole dish. Don’t skip this. I skipped it once and spent way too long scrubbing later.

Step 2 – Slice the potatoes thin

Thin slices matter because thick ones take forever to cook. I aim for something close to scalloped potato thickness. They don’t have to be perfect. This is not a perfection kind of meal.

Step 3 – Build the first layer

I lay half the potatoes across the bottom, slightly overlapping. Then I sprinkle a little pepper and add half the chopped onion. This starts the flavor foundation.

Step 4 – Add the cabbage

I scatter the shredded cabbage right over that layer. It always looks like too much, but it cooks down a lot. Every time I worry about it, every time it turns out fine.

Step 5 – Crumble the corned beef

Once opened, I scoop the corned beef out and break it apart with my fingers. I spread it evenly so every bite gets some. It’s messy, but kind of satisfying.

Step 6 – Finish with the remaining potatoes

The rest of the potato slices go on top. I used to try arranging them neatly. Now I just toss them on. It all looks the same when baked anyway.

Step 7 – Mix the creamy sauce

In a bowl, I stir together the cream of celery soup, milk, and mustard until smooth. This mixture is what transforms everything from layered ingredients into an actual casserole.

Step 8 – Pour and season

I pour the sauce evenly over the top, making sure it seeps into the corners. A little black pepper goes on top. Usually no extra salt.

Step 9 – Bake until tender

I cover the dish with foil and bake for about 60 minutes. Then I remove the foil and bake another 15 to 20 minutes so the top settles and everything gets perfectly tender.

Step 10 – Let it rest before serving

This is the hardest part. Letting it sit for 10 minutes helps everything firm up so you can actually slice it instead of scooping a pile onto the plate.

What Keeps Me Coming Back to This Dish

This casserole isn’t flashy, and that’s exactly why I love it. It fits into real life. I can throw it together on a weeknight, but it also works when people come over.

I’ve made it when I was tired. I’ve made it when the fridge looked half empty. I’ve made it when I needed something warm during cold weather that wouldn’t require a lot of thinking.

There’s also something nostalgic about it, even if you didn’t grow up with it. It feels like the kind of meal someone would make for you after a long day. Quietly. No big announcement. Just food that’s ready when you are.

Leftovers are incredible. The flavors settle, the potatoes absorb more of that sauce, and somehow it tastes even better reheated. I’ve been known to eat it straight from the fridge.

Another reason I keep making this is because it’s forgiving. I’ve sliced potatoes too thick. I’ve forgotten the mustard once. I’ve added too much cabbage. It still worked.

That kind of flexibility makes it a recipe worth holding onto.

Tips

• If the potatoes are too thick, they stay firm. Thin slices mean everything cooks evenly and turns tender instead of crunchy.
• Corned beef is already salty. Taste before adding more seasoning. I learned this the hard way after making one that needed a lot of water to balance it out.
• Right out of the oven it looks loose. Give it a few minutes and it sets up beautifully. Patience here actually pays off.
• Cream of mushroom or cream of chicken both work fine. I use whatever I have on hand and it always turns out comforting.

Make it ahead if you want less stress

I’ve assembled this earlier in the day, covered it, and baked it later. It saves time and makes dinner feel almost effortless.

This is one of those meals that proves simple food can still be deeply satisfying. No complicated steps. No hard-to-find ingredients. Just layers, a little time in the oven, and a dish that feels like it belongs at your table.

And once you make it, you’ll probably start keeping a can of corned beef around too. Just in case.