5-Ingredient Corned Beef and Potato Bake

This Corned Beef and Potato Bake is the ultimate hearty, mid-century comfort dish. Tender potatoes, savory diced corned beef, and sweet onions are folded into a velvety cream sauce, topped with melted cheddar, and baked until bubbly and golden brown.

The 5 Ingredients

1. Cooked or Canned Corned Beef (1 can / 12 oz or 2 cups cooked/deli corned beef, diced) – Rich, savory meat that pairs effortlessly with potatoes.
2. Frozen Diced Potatoes or Hash Browns (1 bag / 28 to 32 oz, thawed) – Diced hash browns or O’Brien potatoes (with peppers and onions) save tons of prep time.
3. Cream of Celery or Cream of Potato Soup (1 can / 10.5 oz) – Forms the instant creamy binder for the casserole.
4. Milk or Half-and-Half (½ cup) – Thins the cream soup into a silky sauce that coats the potatoes.
5. Shredded Sharp Cheddar Cheese (2 cups) – Melts into the potatoes and creates a golden, bubbly top layer.

(Pantry staples: 1 small onion diced, ½ teaspoon garlic powder, salt, and freshly cracked black pepper).

Step-by-Step Instructions

1. Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray or butter.
2. Combine Liquid & Seasonings: In a large mixing bowl, whisk together the cream soup, milk, garlic powder, ¼ teaspoon black pepper, and ½ cup of the shredded cheddar cheese until smooth.
3. Mix the Casserole: Add the thawed diced potatoes, chopped onion, and diced corned beef to the bowl. Stir everything together until the meat and potatoes are evenly coated in the sauce.
4. Transfer to Dish: Pour the mixture into the prepared baking dish and spread it out into an even layer using a spatula.
5. Top with Cheese & Bake: Sprinkle the remaining 1 ½ cups of shredded cheddar cheese evenly over the top. Bake uncovered for 35 to 40 minutes, until the potatoes are tender, the edges are bubbling, and the cheese is melted and lightly browned.
6. Serve: Let stand for 5 minutes before scooping into warm bowls. Garnish with chopped parsley or green onions if desired!

Pro Tips & Variations

• Rye Bread Crumble Top: Pulse a couple of slices of rye bread with a tablespoon of melted butter and scatter over the cheese before baking for a classic Reuben-style crunch.
• Leftover Roast Option: This is one of the best ways to transform leftover St. Patrick’s Day corned beef roast—simply chop the leftover cold meat into ½-inch cubes and fold it right in!