Classic Corned Beef And Potato Casserole

Budget.Gourmet's picture

Sep. 20, 2011


Corned beef 1 Can (10 oz)
Prepared mustard 1 Tablespoon
Caraway seeds 1 Teaspoon , slightly crushed
Salt 1 Teaspoon
Pepper 1/8 Teaspoon
Butter/Margarine 3 Tablespoon
Hash brown potatoes with onions 34 Ounce (1 packet)
Boiling water 1 3/4 Cup (28 tbs)



1) Preheat the oven to 375°F.


2) Slice the corned beef coarsely. Transfer into a 6-cup casserole. Add in mustard, caraway seeds, salt and pepper. Toss lightly.

3) Add a drop of butter or margarine on top.

4) Add in the potato and onion mix.

5) Pour the water over the mixture and stir using a fork.

6) Bake covered for 20 minutes. Stir once in between.

7) Remove the lid, stir once more. Arrange the tomato slices over the mixture. Let them overlap in a ring around the edges of the casserole.

8) Bake for 10 more minutes or until the potatoes become soft.


9) Serve the Corned Beef and Potato Casserole with a few chopped parsley leaves on top.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 386Calories from Fat 139

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 688 mg28.67%

Total Carbohydrates 47 g15.7%

Dietary Fiber 6 g24%


Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet