Step back in time and relish the comforting goodness of Corned Beef Casserole, a classic vintage recipe that never goes out of style. This dish combines corned beef, condensed cream of chicken soup, cheddar cheese, whole milk, pasta, and a touch of onion. To add a delightful twist, top it off with buttery bread cubes that turn gloriously golden in the oven.
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What makes baked corned beef casserole so good?
A good casserole brings the entire family to the dining table and satisfies even the heartiest hunger. This Baked Corned Beef Casserole recipe takes the standard casserole everyone loves and plays with the protein, replacing the more common tuna or chicken with corned beef and cheddar cheese. These changes create an extra creamy and meaty casserole you will love.
Why you should try this recipe
Although a unique take on classic casseroles, this Baked Corned Beef Casserole recipe is still easy to make, economical, and delicious.
Stock up on a few cans of corned beef and creamed chicken soup when they're on sale, and you'll be able to throw together this family-friendly meal on those busy nights when you don't feel like spending a lot of time cooking!
Corned beef casserole ingredients
To prepare this easy corned beef casserole, you'll need:
- Small shell pasta
- White onion
- Corned beef, cooked
- Cheddar cheese
- Condensed cream of chicken soup
- Whole milk
- Bread - rye bread is a great one to use
- Unsalted butter
Ingredient notes and substitutions
Few people regularly serve corned beef pot roasts anymore, but there's no need to go through all that trouble to make this casserole. Canned corned beef is almost as good as fresh, and it's an inexpensive option you can always keep on hand.
Conchigliette is the Italian name for the traditional mac 'n cheese-style shells, and they're also ideal for this recipe. However, other short pasta, like penne or orecchiette, will work.
You can substitute the cream of chicken soup with cream of mushroom soup.
Use gluten-free pasta, soup, and bread to make this casserole for those with gluten intolerance.
How to make this baked corned beef casserole recipe
To prep the Corned Beef Casserole filling:
- Fill a pot with salted water and cook the shell pasta according to the instructions on the package. Drain the cooked pasta well and spread it on a rimmed baking tray to cool.
- While the pasta is cooling, finely dice the white onion, cheddar cheese, and corned beef (if using leftovers). Place everything in a large mixing bowl.
- Empty the can of creamed chicken soup into the bowl with the other ingredients.
- Use the whole milk to rinse the inside of the creamed chicken soup can and pour the milk into the large mixing bowl.
- Stir or whisk well to mix the ingredients, and then add the cooled pasta. Stir to coat.
- Lightly grease a two-quart baking dish and put the casserole filling mixture in it. Now, you can bake the casserole immediately or cover it with aluminum foil and freeze it.
To bake the corned beef casserole:
- Preheat the oven to 350°F.
- Slice the bread into cubes and place them in a bowl.
- Melt the butter in 15-second bursts in the microwave and pour over the bread cubes.
- Toss the bread in the melted butter to coat and spread the buttered cubes on top of the casserole.
- Bake for 40 to 45 minutes until golden brown and bubbling.
- Cool slightly, but serve hot.
Casseroles are wonderful for customizing. Here are a few suggestions, but be sure to share your favorites in the comment section!
- Switch up the bread. Do you want a touch of sweetness? Use brioche bread for the topping. Folks who prefer a heartier casserole can go with rye or black bread.
- Replace the cheddar with another cheese. Swiss cheese will add more tang than cheddar, or try Velveeta for a smoother, creamier consistency!
- Add some more veg. Cooked, chopped, and squeezed cabbage is a natural pairing with corned beef, but you can try blanched and cubed carrots or frozen peas.
What to serve this baked corned beef casserole with?
Casseroles are convenient one-dish meals, but you can always add a side or two:
- Roasted vegetables. Brussels sprouts, asparagus, and cauliflower are great ones.
- Salad. A simple salad is always good. Lettuce, tomatoes, cucumbers, and maybe some thinly sliced red onion with a basic vinaigrette will let the casserole flavor shine through while still adding texture.
- Cabbage. Instead of regular skillet cabbage, try scalloped cabbage with a creamy sauce and crunchy topping.
How to store a casserole with corned beef
Allow the leftovers to cool, and cover the top of the casserole dish with plastic wrap. Put it in the fridge. It can last two or three days, although the bread topping will get soggy.
For longer storage, freeze an unbaked or baked Corned Beef Casserole. Cover the casserole with aluminum foil and put in the freezer for up to a month. Thaw overnight in the fridge before reheating.
What Is the best way to reheat a casserole?
For good results, try the oven:
- Preheat the oven to 350°F.
- Take the thawed casserole out of the fridge and re-top it with the buttered bread cubes if you removed them. Let the casserole come up to room temperature.
- Cover the casserole with aluminum foil and heat for about 25 minutes. Use an instant-read thermometer to ensure the internal temperature of the casserole is at least 165°F before removing it from the oven.
More vintage casserole recipes
Corned Beef Casserole
- 1 ½ cups cooked corned beef 12 ounces
- 10.75 ounces condensed cream of chicken soup
- 8 ounces cheddar cheese cubed
- 1 cup whole milk
- 1 ¾ cups small shell pasta cooked and drained
- ½ cup chopped white onion
- 2 slices bread cubed
- 2 tablespoons butter melted
- In a bowl, combine the corned beef, cream of chicken soup, cheddar cheese, whole milk, cooked pasta, and chopped white onion.
- Transfer to a greased 2-quart baking dish.
- Toss the bread cubes with melted butter and sprinkle over the top.
- Bake at 350°F for 40 to 45 minutes or until golden.
Recipe by Virginia McDowell - 1985.