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Corned Beef Casserole – A Cozy, Creamy Retro Favorite

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A rich and creamy casserole made with savory corned beef, tender noodles or potatoes, vegetables, and a golden cheesy topping. Perfect for weeknights or using holiday leftovers.

Ingredients

Scale

  • 2 cups chopped corned beef (canned or cooked)

  • 3 cups cooked egg noodles or diced potatoes

  • 1 can cream of mushroom soup

  • ½ cup milk or sour cream

  • 1 onion, chopped

  • 2 stalks celery, chopped

  • 1 cup frozen peas or corn

  • 1 cup shredded cheddar or Swiss cheese

  • ½ cup crushed crackers or breadcrumbs

  • 1 tbsp butter (for sautéing)

  • Salt and pepper to taste

Instructions

  • Preheat oven to 350°F. Grease a 9×13-inch baking dish.

  • Sauté onion and celery in butter until soft. Add peas or corn and cook 2 more minutes.

  • In a bowl, mix soup, milk or sour cream, salt, and pepper.

  • Combine noodles or potatoes, sautéed veggies, corned beef, and cheese. Mix with the creamy sauce.

  • Pour mixture into prepared baking dish.

  • Top with remaining cheese and crushed crackers.

  • Bake for 25–30 minutes until bubbly and golden.

Notes

  • Add cabbage for extra texture.

  • Use cauliflower or gluten-free pasta for substitutions.

  • Let rest before serving for cleaner slices.

Find it online: https://feasttrove.com/corned-beef-casserole-a-cozy-creamy-retro-favorite/