Combo Casserole
A hearty casserole combining tender potatoes, sweet onions, mushrooms, and bell peppers with savory corned beef, all topped with melted cheddar and crispy bread crumbs. Perfect for family dinners or casual gatherings, this dish offers comforting flavors and a satisfying, well-rounded meal in one pan.
Ingredients
Instructions
- Combine the cream of chicken soup and shredded cheddar cheese in a bowl, then add the vegetables (potatoes, onions, mushrooms, bell pepper). Mix well.
- Pour the mixture into a greased 9 x 9 x 2-inch baking dish.
- Cut the chilled corned beef into six slices and arrange them on top of the vegetable mixture.
- Toss the bread crumbs with the butter until evenly coated.
- Sprinkle the bread crumbs over the casserole.
- Bake at 350°F (175°C) for 45 minutes until hot and bubbly.
Tips & Substitutions
For an extra flavor boost, consider adding some garlic powder or thyme to the vegetable mixture. If you don't have corned beef, you can substitute with diced ham or cooked chicken. For a vegetarian version, omit the meat and increase the amount of mushrooms and bell peppers. You can also use other types of cheese, like Monterey Jack, for a different flavor profile.
Serving Suggestions
This Combo Casserole is a hearty main dish that pairs beautifully with a side salad or steamed vegetables for a balanced meal. For an added touch, serve it alongside some crusty bread or biscuits. It also makes a great potluck dish, offering a comforting option among other American recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the casserole in the oven at 350°F (175°C) for about 20 minutes or until heated through. Alternatively, you can microwave individual portions on medium power until warm, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Combo Casserole contains roughly 950 calories, with 14g protein, 34g carbohydrates, and 86g fat. It is an excellent source of vitamin C (197% of the Daily Value), vitamin D (175% of the Daily Value), and vitamin A (32% of the Daily Value), and a good source of calcium and iron. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of canned ones?
Absolutely! Fresh tiny potatoes or pearl onions can be used instead of canned. Just ensure they are cooked until tender before mixing them into the casserole. This adds a fresher taste and texture to the dish.
Is it possible to make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it in the baking dish, cover it tightly with plastic wrap, and refrigerate. When ready to bake, remove the wrap and add an extra 10-15 minutes to the baking time to ensure it's heated through.
What are some good sides to serve with this casserole?
This casserole pairs well with a light coleslaw or a simple green salad for some crunch. You might also consider serving it with mashed potatoes or roasted vegetables to complement the flavors of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).