Quick and Easy Corned Beef and Cabbage Casserole Recipe

5-ingredient corned beef and cabbage casserole
Diana Rattray
Prep: 10 mins
Cook: 60 mins
Total: 70 mins
Servings: 4 servings
Nutrition Facts (per serving)
373 Calories
22g Fat
23g Carbs
22g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 373
% Daily Value*
Total Fat 22g 28%
Saturated Fat 7g 36%
Cholesterol 90mg 30%
Sodium 1551mg 67%
Total Carbohydrate 23g 8%
Dietary Fiber 5g 16%
Total Sugars 11g
Protein 22g
Vitamin C 72mg 359%
Calcium 213mg 16%
Iron 2mg 12%
Potassium 704mg 15%
*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 (10.75-ounce) can cream of mushroom soup, or cream of celery soup

  • 1 teaspoon dry mustard

  • 1 1/2 cups diced cooked corned beef

  • 5 cups coarsely shredded cabbage

  • Salt, to taste

  • Freshly ground black pepper, to taste

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.