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Easy Corned Beef and Cabbage Casserole Recipe

Easy Corned Beef and Cabbage Casserole

A cozy six-serving dinner casserole made with canned corned beef, tender shredded cabbage, creamy mushroom sauce, onion, and melted Cheddar cheese. It is an easy oven-baked meal ready in about 50–55 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 12-ounce can Corned beef, broken into small pieces
  • 1 10.5-ounce can Condensed cream of mushroom soup
  • 1/3 cup Milk
  • 1/4 teaspoon Ground black pepper
  • 4 cups Finely shredded green cabbage
  • 1/2 cup Chopped onion
  • 1 cup Shredded Cheddar cheese
For the Dish
  • As needed Cooking spray or butter

Method
 

Step-by-Step
  1. Heat the oven to 350°F and lightly grease a 9-by-13-inch baking dish.
  2. Spread the finely shredded cabbage and chopped onion evenly across the bottom of the prepared baking dish.
  3. Break the canned corned beef into small pieces and distribute it evenly over the cabbage and onion.
  4. Stir together the condensed cream of mushroom soup, milk, and ground black pepper, then pour the mixture evenly over the casserole.
  5. Cover the dish with foil and bake for 25–30 minutes, until the cabbage begins to soften and the casserole is hot.
  6. Remove the foil, sprinkle the shredded Cheddar cheese over the top, and bake uncovered for another 8–10 minutes, until the cheese is melted and lightly browned.
  7. Let the casserole stand for 5 minutes before serving so the creamy sauce can settle slightly.

Notes

Slice the cabbage thinly so it softens during the short baking time. Canned corned beef and condensed soup are both salty, so taste before adding any additional salt. Leftover cooked corned beef may replace the canned corned beef; use about 2 1/2–3 cups, chopped or shredded.