I have always loved the flavor of corned beef. And it is usually served in a hash or skillet type meal. So I wanted to try it with some pasta instead and the outcome was unreal! Corned Beef Casserole will take you back to your childhood with the comfort food vibes. A simple but delicious, creamy, cheesy casserole that is going to please the whole family.
The cream of mushroom recipe included in this dish is the real star. By making it from scratch you can get bigger chunks of mushroom in it. If you don’t have time or you just prefer it, you could replace with a couple of cans of cream of mushroom soup. But I would advise that you warm it up on the stove with some added milk before you add it to the baking dish. You want it to thin out a little bit so that it really coats everything well.
I used garlic croutons to make a nice crispy top layer. You could also use french fried onions, breadcrumbs, crushed up ritz crackers, or crushed up potato chips. You just want that crunchy texture element in this particular casserole. I actually think most casseroles should have a slightly crunchy or crispy element to them. It takes it from meh to wow real quick. I usually pick a garlic crouton because it is already seasoned so it is a real time saver.
Now Let’s Get Cookin’!
Corned Beef Casserole
- 1 lb Short Pasta
- 2 lb Corned Beef Brisket cut into 1-inch cubes (not from a can)
- 1 lb Cheddar Cheese cut into ½-inch cubes
- 4 stalks Celery sliced
- 8 oz Baby Bella Mushrooms sliced
- 1 cup Garlic Croutons crushed
For the Cream of Mushroom
- ½ cup Baby Bella Mushrooms finely chopped
- 2 tbsp Oil
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tbsp Flour
- 2 cup Chicken Broth
- 1 tsp Celery Salt
- 1 tsp Pepper
- 1 cup Heavy Cream
- Start water boiling for pasta. Preheat oven to 400degF
- In a sauce pan over medium heat, add oil, mushrooms, garlic powder and onion powder. Saute for 5 minutes. Whisk in flour and let cook for 3 minutes.
- Add pasta to water and cook for 3 minutes less than directed on package. Drain in colander. Transfer to a 13×9 baking dish.
- Whisk chicken broth and celery salt into mushroom mixture. Cook another 3 minutes then whisk in heavy cream. Let cook another 3 minutes.
- Add corned beef cubes, mushroom slices, celery slices and ⅔ of cheese chunks to pasta. Pour cream of mushroom over top and stir to combine. Sprinkle with remaining cheese chunks and crushed croutons. Place in oven and bake for 40 minutes. Let sit at least 5 minutes before serving.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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