Corned Beef Casserole
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 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
Description
This Corned Beef Casserole begins by boiling egg noodles until just tender, then mixing them with sautéed cabbage and onion cooked until translucent and slightly browned. Chopped corned beef and frozen peas are folded into the noodles and vegetables.
A homemade cream of chicken soup is prepared by roasting butter and flour into a roux, then gradually incorporating white wine and chicken stock, seasoned with Dijon mustard and finished with heavy cream. This sauce coats the noodle mixture, adding moisture and richness.
The casserole is topped with shredded cheddar cheese, rye breadcrumbs, and melted butter before baking in a greased dish at 350°F. The result is a comforting bake featuring soft noodles, tender vegetables, savory corned beef, and a golden, crispy topping.
Alternatively, canned cream of chicken soup can substitue the homemade version if preferred, providing convenience while maintaining creamy texture and flavor.
Ingredients
- 12 ounces egg noodles wide
- salt
- 3 tablespoons butter
- 1 cabbage or 1/2 large head, small head, chopped
- 1 onion white or yellow, chopped
- 1 teaspoon savory or thyme, dried
- 2 pounds corned beef chopped or shredded, or venison
- 1 cup peas frozen
HOMEMADE CREAM OF CHICKEN SOUP
- 2 tablespoons butter (40 grams)
- 2 tablespoons flour 35 grams, heaping
- 1/3 cup white wine (75 ml)
- 2 cups chicken stock 400 ml, or grouse, pheasant, or quail stock
- 2 tablespoons Dijon mustard or other smooth mustard
- 1/4 cup heavy cream (50 ml)
TO FINISH
- 1/2 pound cheddar cheese divided, shredded
- 1/2 cup breadcrumbs rye if possible
- 1/4 cup butter melted
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
- Canned cream of chicken soup can be used instead of homemade; you will need about one pint.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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