Corned Beef Casserole
User Reviews
5.0
39 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr 15 mins
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Servings
8 servings
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Calories
662 kcal
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Course
Main Course, Lunch
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Cuisine
American
Corned Beef Casserole
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This is a great use for leftover corned beef or venison, or you can make the meat just for this casserole. I like the homemade cream of chicken soup here, but you can used canned.
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Ingredients
- 12 ounces wide egg noodles
- salt
- 3 tablespoons butter
- 1 small head of cabbage, chopped (or 1/2 large head)
- 1 white or yellow onion, chopped
- 1 teaspoon dried savory or thyme
- 2 pounds corned beef or venison, chopped or shredded
- 1 cup frozen peas
HOMEMADE CREAM OF CHICKEN SOUP
- 2 tablespoons butter (40 grams)
- 2 tablespoons flour, heaping (35 grams)
- 1/3 cup white wine (75 ml)
- 2 cups chicken, grouse, pheasant or quail stock (400 ml)
- 2 tablespoons Dijon or other smooth mustard
- 1/4 cup heavy cream (50 ml)
TO FINISH
- 1/2 pound shredded cheddar cheese, divided
- 1/2 cup breadcrumbs, rye if possible
- 1/4 cup melted butter
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Instructions
- Preheat the oven to 350°F. Grease a large casserole dish (9x13), with butter or lard. Boil the egg noodles in salty water until they are about half done, so flexible but still a little crunchy at the center. Drain and set aside.
- While the noodles are cooking, saute the cabbage and onion in the 3 tablespoons of butter until translucent, soft and just barely starting to brown. Turn off the heat and mix in the corned beef, savory or thyme, and the frozen peas. Mix all this in with the half-cooked noodles.
CREAM OF CHICKEN SOUP
- To make the soup that will serve as the sauce, cook the 2 tablespoons of butter with the flour over medium heat, stirring very often, until it turns a "dirty blonde" color, about 5 minutes. Keep an eye out while you are stirring -- you don't want it to burn.
- Pour in the white wine and stir. The mixture ill seize up. Pour in a little of the stock at a time, stirring constantly so it incorporates. Keep doing this with all the stock. Bring this to a simmer, and ladle off a little into a cup. Mix this with the mustard into a slurry.
- After the sauce has cooked about 5 minutes, add the slurry back into the pot and stir well. The mustard will want to separate, so whisk or stir until it incorporates. Cook this another minute or two, the turn off the heat and stir in the cream. Add salt to taste.
TO FINISH
- Mix the sauce and half the cheese in with the meat-noddle-cabbage mixture, then pack it into the casserole dish.
- Mix the melted butter with the breadcrumbs and stir well until incorporated. Sprinkle the rest of the cheese on top of the casserole, then the buttered breadcrumbs. Bake uncovered for 45 minutes. Let it set out of the oven for 5 to 10 minutes before serving.
Notes
- You can of course use canned cream of chicken soup. You will need a pint.
Nutrition Information
Show Details
Calories
662kcal
(33%)
Carbohydrates
51g
(17%)
Protein
42g
(84%)
Fat
33g
(51%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
167mg
(56%)
Sodium
1158mg
(48%)
Potassium
473mg
(14%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
1073IU
(21%)
Vitamin C
50mg
(56%)
Calcium
338mg
(34%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 662 kcal
% Daily Value*
| Calories | 662kcal | 33% |
| Carbohydrates | 51g | 17% |
| Protein | 42g | 84% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 167mg | 56% |
| Sodium | 1158mg | 48% |
| Potassium | 473mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 1073IU | 21% |
| Vitamin C | 50mg | 56% |
| Calcium | 338mg | 34% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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