3-Ingredient Canned Corned Beef Potato Bake

This 3-ingredient canned corned beef potato bake is one of those weeknight recipes that you’re going to love how fast it comes together. It’s the perfect comfort food made from basic ingredients to make a wholesome, filling dinner for your whole family.

Whenever my fridge is empty but I need to feed people, I grab this easy casserole recipe to pull out. The corned beef gets nice and crispy and complements the potatoes perfectly, and the cheese melts over the top.

But honestly, what makes this recipe the most amazing part is how cheap and easy it is to make. You just throw everything together, put it in the oven, and wait!

Why You Will Love This

• It only requires 3 cheap, simple pantry staples.
• It only takes about 5 minutes of prep to make.
• The crust gets so crispy and flavorful.
• Great way to use up ingredients that you already have at home.
• Gluten-free (just make sure your potatoes and beef aren’t processed with any gluten-containing additives).

What You Need

To make this easy and delicious recipe, you only need 3 ingredients. That means you are always ready to whip up a delicious comfort food meal with a few items that you may already have in your pantry.

• Corned beef: Corned beef in a can is a great staple to keep on hand because it adds a lot of savory, salty flavor to the dish.
• Frozen sliced potatoes: A bag of frozen sliced potatoes will save you time on cutting and peeling the potatoes.
• Cheddar cheese: Just a handful of shredded cheddar melts so nicely on top of this casserole.

How To Make It

Making this comforting and savory dish is super simple.

Prep the Beef

Begin by preheating your oven to 400°F. Take your corned beef out of the can and, using a fork, break it up in a large mixing bowl so that it’s not clumped together.

Mix the Base

Next, add your frozen sliced potatoes to the mixing bowl with the corned beef. Stir together so the corned beef is mixed in well with the potatoes.

Assemble the Casserole

Now, add your potato and beef mixture to a lightly greased 9×9 inch baking dish. Use the back of a spoon to push the mixture down to make an even layer.

Add the Cheese and Bake

Finally, add your cheddar cheese on top of the casserole.

Bake, uncovered, for 35 to 40 minutes until the potatoes are soft and the cheese is bubbly and browned.

Jen’s Tips

• Make sure to lightly spray your baking dish with non-stick cooking spray so the baked edges don’t stick to the pan.
• Do not add any additional salt to this recipe because the corned beef will provide enough salt.
• For a little extra browning, you can broil the casserole for 2 minutes at the end of the cooking time.
• After taking it out of the oven, let the casserole sit for 5 minutes so it firms up a bit before serving.
• If you have an onion in your refrigerator, adding a chopped onion would be a great addition to this dish.
• If you decide to write the recipe using fresh sliced potatoes instead of frozen, you may want to add a note to slice them very thin (about 1/8 inch) so they cook fully within the 40-minute bake time at 400°F.

How to Store

• Store: Leftovers should be stored in an airtight container in the fridge for up to 4 days.
• Freeze: You can wrap the unbaked casserole in foil and freeze it for up to 2 months. Bake from frozen.
• Reheat: Reheat leftovers in a 350°F oven or microwave until hot.

How to Serve

• Serve alongside a green salad with a light vinaigrette dressing.
• Add a little sour cream and some green onions on top of each portion.
• Enjoy with dinner rolls to soak up the delicious flavors.
• Enjoy as a brunch item topped with a fried egg.