Corned Beef And Potato Casserole
A hearty casserole combining savory corned beef, crispy hash browns, and aromatic spices, perfect for comforting family dinners and easy to customize with fresh tomatoes.
Ingredients
Instructions
- Chop the corned beef coarsely and place it in a 6-cup casserole dish.
- Add mustard, crushed caraway seed, salt, and pepper; toss to mix well.
- Dot the top with butter.
- Stir in the hash brown potatoes with onions and pour boiling water over the mixture.
- Stir with a fork and cover the casserole.
- Bake in a 375°F oven for 20 minutes, stirring once after 10 minutes.
- Uncover and stir with a fork.
- Arrange sliced tomatoes, overlapping, in a ring around the edge of the casserole.
- Continue baking for 10 minutes or until the potatoes are tender.
Tips & Substitutions
For added flavor, consider using Dijon mustard instead of prepared mustard. If you don't have caraway seeds, dill or fennel seeds can be used as substitutes. To make this dish a bit lighter, you can use a lower-fat version of corned beef. Additionally, you can swap out hash browns for fresh grated potatoes for a fresher taste.
Serving Suggestions
This corned beef and potato casserole pairs beautifully with a side salad or steamed green vegetables for a complete meal. You can also serve it with crusty bread or buttered rolls to soak up the flavors. For a heartier option, consider pairing it with dishes like 'Miss' Lonnie Mae's Ground Beef Casserole for a satisfying dinner.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F for about 20 minutes or until heated through. You can also microwave individual portions for a quicker option, just be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Corned Beef And Potato Casserole contains roughly 1004 calories, with 2g protein, 10g carbohydrates, and 106g fat. It is an excellent source of vitamin C (37% of the Daily Value) and vitamin A (22% of the Daily Value). Note that it is relatively high in sodium, at 1916mg per serving (83% of the Daily Value).
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 potatoes instead of frozen hash browns?
Yes, you can use fresh potatoes. Simply peel and grate them, then sauté with onions before adding them to the casserole. This will give your dish a fresher taste and might require a few extra minutes in the oven to cook through.
Is it possible to make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the point of baking, cover it tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When you're ready to bake it, just add a few extra minutes to the cooking time.
What can I substitute for corned beef in this recipe?
If you're looking for a substitute, shredded cooked brisket or even canned tuna could work in a pinch. However, keep in mind that the flavor profile will change somewhat. For a vegetarian option, consider using a combination of sautéed mushrooms and lentils.
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).