Quick and Easy Corned Beef and Cabbage Casserole

5-ingredient corned beef and cabbage casserole
Diana Rattray
Prep: 10 mins
Cook: 60 mins
Total: 70 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
327 Calories
27g Fat
14g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 327
% Daily Value*
Total Fat 27g 35%
Saturated Fat 16g 79%
Cholesterol 83mg 28%
Sodium 279mg 12%
Total Carbohydrate 14g 5%
Dietary Fiber 4g 13%
Protein 9g
Calcium 129mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This corned beef and cabbage casserole is a simple 5-ingredient combination. Feel free to add a topping of shredded Swiss or cheddar cheese to the casserole just before it's finished baking. It's an easy change of pace from a larger boiled dinner, and it will satisfy that craving.

If you'd like to cut down on baking time, steam the cabbage for about 10 minutes before combining it with the corned beef.

Serve this tasty corned beef casserole with a tossed salad and crusty rolls.


  • 1 medium onion
  • 1 (10 3/4-ounce) can cream of mushroom (or cream of celery soup)
  • 1 teaspoon dry mustard
  • 1 1/2 cups corned beef (cooked, diced)
  • 5 cups cabbage (coarsely shredded)
  • Salt and freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 375 F.

  3. Peel the onion and chop it.

  4. In a bowl, combine the condensed soup, chopped onion, and dry mustard. Add the corned beef and cabbage; turn the mixture into a buttered 2-quart baking dish.

  5. Lightly sprinkle salt and freshly ground black pepper over the casserole.

  6. Cover the baking dish tightly with foil and bake the casserole for about 30 minutes. Check and add a small amount of water, broth, or milk if it seems dry. Cover and continue cooking for about 30 minutes longer, or until the cabbage is tender.

  7. Serve and enjoy!

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.


  • Use canned corned beef, but chill it thoroughly before slicing and dicing.
  • The cabbage may be steamed for about 10 minutes to soften, which will reduce the baking time. 

Recipe Variations

  • Uncover the casserole and top it with 1 cup of shredded cheddar or Swiss cheese just before it's done.
  • Stir about 1/2 to 1 teaspoon of caraway seeds into the cabbage and corned beef mixture.