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Slow Cooker Corned Beef and Potato Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 33 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 20 minutes
  • Yield: 9 servings
  • Category: Casserole
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Corned Beef and Potato Casserole is a hearty and comforting dish perfect for a cozy meal. Tender cubes of seasoned corned beef are layered with thinly sliced russet potatoes, onions, and melted pepper jack cheese, all gently simmered together in a flavorful creamy mushroom soup and vegetable broth mixture. Slow cooking allows the flavors to meld beautifully, resulting in a savory casserole that's easy to prepare and perfect for family dinners or special occasions.

Ingredients

Meat

  • 2 Pounds corned beef (cubed)
  • 2 Tablespoons pickling spice

Vegetables

  • 2 Pounds russet potatoes (peeled and sliced thin)
  • 1 yellow onion (sliced)

Dairy

  • 6 Ounces pepper jack cheese (shredded)

Liquids and Sauces

  • 2/3 Cup vegetable broth
  • 1 Tablespoon hot sauce
  • 1 Tablespoon Worcestershire sauce
  • 1 Can creamy mushroom soup (usually about 10.5 ounces)

Instructions

  1. Heat the skillet: Place a skillet over high heat to get it hot for searing the corned beef cubes.
  2. Sear the corned beef: Cut the corned beef into cubes and season them with the pickling spices evenly. Add the seasoned corned beef cubes to the hot skillet and sear for about 4 minutes until browned on all sides to lock in flavor.
  3. Prepare the vegetables: Peel the russet potatoes and slice them thinly. Slice the yellow onion into thin rings or slices to ensure even layering and cooking.
  4. Layer the casserole: In the slow cooker, alternate layers of the sliced potatoes, onions, seared corned beef, and shredded pepper jack cheese to evenly distribute flavors and textures throughout the dish.
  5. Combine the sauce: In a medium bowl, whisk together the vegetable broth, hot sauce, Worcestershire sauce, creamy mushroom soup, and season lightly with salt and pepper. Pour this mixture evenly over the layered ingredients in the slow cooker.
  6. Slow cook the casserole: Cover the slow cooker and cook on low for 7 hours or on high for 4 hours. This slow cooking process tenderizes the meat and potatoes while allowing the cheese and sauce to meld into a creamy casserole.

Notes

  • For best results, use russet potatoes as they hold up well during slow cooking without becoming mushy.
  • You can substitute pepper jack cheese with cheddar or a cheese blend for a different flavor profile.
  • If you prefer a spicier casserole, increase the amount of hot sauce to taste.
  • Make sure to sear the corned beef to develop deeper flavor before slow cooking.
  • Let the casserole rest for 10-15 minutes after cooking before serving to allow it to set.

Find it online: https://ivysrecipes.com/slow-cooker-corned-beef-and-potato-casserole-recipe/