This creamy corned beef casserole is pure comfort food — diced corned beef, mixed vegetables, and egg noodles all folded into a homemade cheese sauce and baked until bubbly. It’s rich, filling, and a great way to turn leftover corned beef into a whole new dinner.

Creamy corned beef casserole in a white rectangular bake dish.

Corned beef often goes on sale around St. Patrick’s Day, and I like to stock up while I can. I already have recipes for corned beef and cabbage and corned beef with potatoes, but this corned beef casserole recipe is the one my family asks for most. It disappears fast at our table — everyone always comes back for seconds.

What Makes This Corned Beef Casserole Different

A lot of corned beef casserole recipes lean on canned soup, sauerkraut, or potatoes as the base. This one doesn’t. Instead, this creamy corned beef casserole uses diced corned beef, mixed vegetables, and a from-scratch creamy cheese sauce, all tossed with egg noodles before baking. The result is a dish that’s rich and cheesy without tasting like anything out of a can.

Ingredients You’ll Need

Here’s what goes into this corned beef casserole recipe:

Egg noodles — the base of the casserole
Cooked corned beef — diced (leftovers work great)
Salted butter and all-purpose flour — for the roux that thickens the sauce
Half & half — makes the sauce rich and creamy
Mixed vegetables — for color, texture, and nutrition
Yellow onion and garlic — for flavor
Italian cheese blend — melted right into the sauce
Ground black pepper and seasoning salt — to season it all

You’ll find exact measurements in the recipe card below.

Savory beef, bright veggies and tender pasta piled high in a white bake dish.

How to Prepare the Corned Beef

I always use leftover corned beef in this recipe — never deli meat. If I don’t have leftovers on hand, I make a fresh batch just for this casserole:

Place the corned beef in the slow cooker with the seasoning packet that comes with it.
Cook on high for 6 hours (for 2–3 pounds of corned beef).
Remove the corned beef from the slow cooker and dice it once it’s cool enough to handle.

How to Make Creamy Corned Beef Casserole

Once your corned beef is ready, the rest of this casserole comes together quickly:

Cook the egg noodles according to the package directions, reserving 1 cup of the pasta water.
Melt the butter in a large pan over low heat, then increase to medium and whisk in the flour.
Slowly pour in the half & half, whisking until the sauce is lump-free.
Reduce the heat to low and stir in the cheese until melted and smooth.
Add the mixed vegetables, onion, corned beef, and garlic, and mix until well combined.
In a large bowl or pot, fold the corned beef mixture together with the cooked egg noodles.
Stir in 1/2 to 1 cup of the reserved pasta water to loosen everything up.
Transfer the mixture to a lightly greased 9×13 baking dish.
Bake at 350°F for 25 minutes, then let the casserole rest for 5–10 minutes before serving.

Full ingredient amounts and step-by-step instructions are in the printable recipe card at the bottom of this post.

Chunks of tender, slow-cooked corned beef on a white cutting board.

Tips for the Best Corned Beef Casserole

Use leftover corned beef when you can. It has more flavor than a freshly boiled batch and saves you a step.
Whisk constantly while adding the half & half so your sauce stays smooth instead of lumpy.
Don’t skip the reserved pasta water. It keeps the noodles from drying out in the oven and helps the sauce coat everything evenly.
Scale it up or down. This recipe can easily be cut in half, doubled, or even tripled if you’re feeding a crowd.

What to Serve with Corned Beef Casserole

This casserole is rich and filling on its own, but a few simple sides round out the meal nicely: a crisp salad, southern green beans, or a slice of cornbread for scooping up extra sauce.

Can You Make This Corned Beef Casserole Ahead of Time?

Yes! Assemble the casserole up to the baking step, cover tightly, and refrigerate for up to a day in advance. When you’re ready to eat, bake as directed, adding a few extra minutes if it’s going into the oven cold. Leftovers keep well in the fridge for up to 3–4 days and reheat easily in the microwave or oven.

More Easy Casserole Recipes to Try

Loved this corned beef casserole? Try these other easy casserole recipes next:

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