Hearty Corned Beef Casserole (or Corned Venison Hotdish!)

Embrace classic comfort food with this incredibly satisfying corned beef casserole! This dish takes humble ingredients and transforms them into a hearty meal. Whether you use leftover corned beef or start fresh, you’ll love how easily it comes together. Expect tender noodles, savory cabbage, and a rich, creamy sauce, all topped with crispy cheese and breadcrumbs. It’s a guaranteed family favorite.

Learning about the origins of this popular dish can add a fascinating layer to your culinary experience, exploring The Complicated History of Corned Beef.

Why You’ll Love This Corned Beef Casserole

This delicious corned beef casserole is perfect for so many reasons, making it a go-to for busy parents and beginners alike!

• It’s the ultimate comfort food meal, warm and satisfying.
• A fantastic way to use up leftover corned beef, reducing food waste.
• You can easily customize it with your favorite vegetables and cheeses.
• It’s hearty and filling, perfect for feeding a hungry family.
• The preparation is straightforward and easy, even for new cooks.

Ingredients

Gather your ingredients to create this incredible corned beef casserole!

• For the Main Casserole:
  • 12 ounces wide egg noodles
  • Salt (for boiling noodles)
  • 3 tablespoons butter (for sautéing vegetables)
  • 1 small head of cabbage, chopped (or ½ large head)
  • 1 white or yellow onion, chopped
  • 1 teaspoon dried savory or thyme
  • 2 pounds cooked corned beef or venison, chopped or shredded
  • 1 cup frozen peas
• For the Homemade Creamy Sauce:
  • 2 tablespoons butter (40 grams, for roux)
  • 2 tablespoons all-purpose flour, heaping (35 grams)
  • ⅓ cup dry white wine (75 ml)
  • 2 cups chicken, grouse, pheasant, or quail stock (400 ml)
  • 2 tablespoons Dijon or smooth mustard
  • ¼ cup heavy cream (50 ml)
• For the Crispy Topping:
  • ½ pound shredded cheddar cheese, divided
  • ½ cup breadcrumbs, rye if possible
  • ¼ cup melted butter

Notes & Substitutions

• Making a homemade sauce adds so much flavor, but you can substitute two cans of cream of mushroom or celery soup for convenience.
• Feel free to experiment with other shredded cheeses like Gruyere, Swiss, or a Colby Jack blend.
• Dried herbs like Herbes de Provence or marjoram are great alternatives to savory or thyme.
• For a gluten-free corned beef casserole, use gluten-free noodles and a gluten-free all-purpose flour blend for the roux.
• Panko breadcrumbs offer an extra-crispy topping if you can’t find rye breadcrumbs.

Equipment

You won’t need many specialized tools for this recipe. Just grab a few kitchen basics and you’re ready to go!

• Large casserole dish (9×13 inch)
• Large pot for boiling noodles
• Large skillet or Dutch oven
• Whisk
• Measuring cups and spoons

Instructions

Follow these simple steps to make a delicious corned beef casserole. You’ll have a comforting, hearty meal on the table in no time!

• Prep Oven & Noodles: Preheat your oven to 350°F (175°C). Lightly grease a large 9×13 inch casserole dish with butter or lard. Bring a large pot of salted water to a boil. Add the wide egg noodles and cook them until they are about half done. They should be flexible but still have a slight crunch in the center. Drain the noodles well and set them aside.
• Sauté Vegetables & Combine: Melt 3 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the chopped cabbage and onion to the skillet. Sauté them, stirring occasionally, until they become translucent, soft, and just begin to brown, about 8-10 minutes. Remove the skillet from the heat. Stir in the chopped corned beef or venison, dried savory or thyme, and frozen peas. Combine this flavorful vegetable and meat mixture with the half-cooked noodles in a large mixing bowl.
• Make the Creamy Sauce: Melt the remaining 2 tablespoons of butter in a clean saucepan over medium heat. Add the heaping 2 tablespoons of all-purpose flour, whisking constantly to create a roux. Cook the roux, stirring very often, for about 5 minutes until it reaches a “dirty blonde” color. Watch it carefully to prevent burning. Pour in the white wine and stir immediately; the mixture will seize up. Gradually add the stock, a little at a time, whisking continuously until each addition is fully incorporated and the sauce is smooth. Bring the mixture to a simmer and cook for about 5 minutes, allowing it to thicken slightly. Ladle a small amount of the hot sauce into a cup. Whisk the Dijon mustard into this small amount of sauce to create a slurry. Return the mustard slurry to the pot and whisk well until it is fully incorporated into the main sauce. The mustard may try to separate initially, so keep whisking. Simmer for another 1-2 minutes. Turn off the heat and stir in the heavy cream. Taste the sauce and season it with salt and pepper as needed.
• Assemble & Bake Casserole: Add half of the shredded cheddar cheese and all of the creamy sauce into the large bowl with the noodle-meat-cabbage mixture. Stir everything together until well combined and coated. Transfer the entire mixture into the prepared casserole dish, spreading it evenly. In a small bowl, combine the melted butter with the breadcrumbs, stirring until the breadcrumbs are thoroughly coated. Sprinkle the remaining half of the shredded cheese evenly over the top of the casserole. Then, scatter the buttered breadcrumbs over the cheese layer. Bake the corned beef casserole uncovered for 45 minutes, or until the filling is bubbly and the topping is golden brown and crispy. Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving. This allows the sauce to set slightly, making it easier to serve.

Pro Tips & Troubleshooting

• Noodle Doneness: Cooking noodles “al dente” (half-done) is key. They will finish cooking in the oven, absorbing flavor without becoming mushy.
• Roux Perfection: A “dirty blonde” roux provides depth of flavor. Stir constantly over medium heat to avoid burning; a slight nutty smell indicates it’s ready.
• Preventing Lumps: Always add cold liquid to hot roux, or hot liquid to cold roux, slowly and whisking vigorously. This ensures a smooth, lump-free sauce for your corned beef bake.
• Flavor Boost: Dijon mustard adds a subtle tang and enhances the savory notes. Don’t skip it! Season the sauce generously at the end.
• Crispy Topping: For extra crispiness, lightly toast the breadcrumbs in a dry skillet before mixing with butter. This adds another layer of texture.

Serving Suggestions, Storage & Variations

This versatile delicious corned beef casserole makes a wonderful meal. Here are some ideas to make it even better!

• Serving:
  • Pair it with a crisp, fresh green salad tossed with a vinaigrette to balance the richness.
  • Serve alongside lightly steamed or sautéed vegetables like carrots, green beans, or asparagus.
  • Crusty bread or dinner rolls are perfect for soaking up any extra sauce.
• Storage:

  For optimal safety and quality, it’s important to understand USDA guidelines for storing corned beef.

  • Store any leftover corned beef casserole in an airtight container in the refrigerator for up to 5-7 days.
  • For longer storage, freeze individual portions or the whole casserole for up to 3 months.
  • Reheat individual portions in the microwave or a preheated oven (350°F/175°C) until warmed through.
• Variations:
  • Experiment with different cheeses such as Swiss, Gouda, or Colby Jack for varied flavors.
  • Add more vegetables like sliced mushrooms, diced bell peppers, or shredded carrots for extra nutrients and texture.
  • Spice things up with a dash of hot sauce or a pinch of red pepper flakes in the sauce.
  • Substitute other cooked meats like turkey, chicken, or other wild game for a different twist.

Nutrition Information

Making a hearty corned beef casserole can be a part of a balanced diet. Here’s an approximate breakdown for one serving:

Disclaimer: Nutrition information is an automatic calculation and an approximation. Actual values may vary based on specific ingredients and preparation methods.

FAQ

• Can I use pre-cooked corned beef? Absolutely! This recipe is ideal for using pre-cooked or leftover corned beef, making meal prep even quicker. Just ensure it’s chopped or shredded as directed.
• What kind of noodles work best? Wide egg noodles are traditional for this corned beef casserole, offering a comforting texture that holds the sauce well. You can use other pasta shapes, but adjust cooking times.
• Can I make this casserole gluten-free? Yes, easily! Substitute gluten-free egg noodles and use a gluten-free all-purpose flour blend for the roux. Ensure your stock is also gluten-free.
• How can I make the sauce thicker or thinner? For a thicker sauce, cook the roux longer or add a bit more flour. For a thinner sauce, whisk in a little more stock or cream until you reach your desired consistency.
• Can I prepare this casserole ahead of time? Yes, you can assemble the entire corned beef casserole (without baking) up to a day in advance. Cover and refrigerate, then bake as directed, possibly adding 5-10 minutes to the baking time.

Conclusion

This hearty corned beef casserole brings together simple ingredients in a dish that’s rich in flavor and comfort. Its versatility, ease of preparation, and satisfying results make it a perfect addition to your family meal rotation. We hope you enjoy making and sharing this warm, cozy recipe as much as we do. Give it a try soon and let us know what you think in the comments below!

Hearty Corned Beef Casserole (or Corned Venison Hotdish!)

A comforting and robust casserole featuring egg noodles, tender meat, and vegetables in a creamy sauce, finished with a cheesy, buttery breadcrumb topping.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Calories: 680

Ingredients Equipment Method Notes

Ingredients

  

Casserole Base

• 12 ounces wide egg noodles
• Salt for boiling noodles
• 3 tablespoons butter
• 1 cabbage small head, chopped (or 1/2 large head)
• 1 onion white or yellow, chopped
• 1 teaspoon savory or thyme dried
• 2 pounds corned beef or venison chopped or shredded
• 1 cup frozen peas
• 1/4 pound shredded cheddar cheese for mixture

Savory Sauce

• 2 tablespoons butter (40 grams)
• 2 tablespoons flour heaping (35 grams)
• 1/3 cup white wine (75 ml)
• 2 cups stock chicken, grouse, pheasant or quail (400 ml)
• 2 tablespoons Dijon or other smooth mustard
• 1/4 cup heavy cream (50 ml)

Topping

• 1/4 pound shredded cheddar cheese for topping
• 1/2 cup breadcrumbs rye if possible
• 1/4 cup melted butter

Equipment

• Oven
• Large casserole dish (9x13)
• Large pot
• Large pan
• Saucepan
• Whisk
• Measuring cups
• Measuring spoons

Method

 

Preparation

1. Preheat oven to 350°F and grease a 9x13 casserole dish. Boil egg noodles in salted water until half-cooked, then drain and set aside.

Assemble Base

1. Sauté cabbage and onion in 3 tablespoons butter until soft. Stir in corned beef (or venison), savory (or thyme), frozen peas, and the half-cooked noodles.

Make Sauce

1. For the sauce, cook 2 tablespoons butter with flour over medium heat for about 5 minutes, stirring until it becomes a "dirty blonde" roux.
2. Add white wine to the roux and stir, then gradually whisk in the stock until fully incorporated and simmering. Remove a small amount of the sauce and mix with mustard to create a slurry.
3. Stir the mustard slurry back into the sauce, whisking until fully combined, then cook for 1-2 minutes. Turn off the heat, stir in the heavy cream, and season with salt to taste.

Combine and Bake

1. Combine the sauce and half of the shredded cheddar cheese with the meat-noodle-cabbage mixture, then transfer and pack into the prepared casserole dish.
2. Mix melted butter with breadcrumbs. Sprinkle the remaining cheese over the casserole, followed by the buttered breadcrumbs. Bake uncovered for 45 minutes, then let it rest for 5-10 minutes before serving.

Notes

For best results, ensure the noodles are only half-cooked before baking to prevent them from becoming mushy. If using venison, ensure it's fully cooked or shredded prior to mixing. The mustard slurry step helps to emulsify the sauce and prevent separation.