3-Ingredient Canned Corned Beef Potato Bake Recipe

Introduction

This 3-Ingredient Canned Corned Beef Potato Bake is a simple, comforting dish perfect for busy nights. With just potatoes, canned corned beef, and cheddar cheese, it comes together quickly and delivers hearty, cheesy layers everyone will love.

Ingredients

• 2 pounds (900 g) potatoes, peeled and thinly sliced (about 5 medium potatoes)
• 1 can (12 ounces / 340 g) corned beef, diced or crumbled
• 2 cups (225 g) shredded cheddar cheese

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or a similar sized casserole dish.
2. Step 2: Spread half of the thinly sliced potatoes evenly across the bottom of the prepared baking dish.
3. Step 3: Distribute half of the diced or crumbled corned beef over the potatoes, then sprinkle 1 cup of shredded cheddar cheese evenly on top.
4. Step 4: Arrange the remaining potato slices over the cheese layer, followed by the rest of the corned beef and the remaining 1 cup of cheddar cheese.
5. Step 5: Cover the baking dish tightly with aluminum foil and bake for 35 minutes to soften the potatoes.
6. Step 6: Remove the foil carefully and bake uncovered for another 10-15 minutes, until the potatoes are tender and the cheese is melted and lightly golden.
7. Step 7: Let the bake rest for 5-10 minutes before serving to help the layers set and make slicing easier.

Tips & Variations

• For extra flavor, add a sprinkle of black pepper or smoked paprika between layers.
• Swap cheddar for mozzarella or a cheese blend for a different cheesy twist.
• Thinly sliced onions or bell peppers can be added for added texture and flavor.
• If you prefer a creamier bake, drizzle a little milk or cream between the layers before baking.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave individual portions for 1-2 minutes. Avoid reheating multiple times to keep the potatoes tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corned beef instead of canned?

Yes, you can use cooked fresh corned beef chopped into small pieces, but keep in mind that canned corned beef provides a convenient texture and saltiness that complements the dish.

Can this recipe be made ahead of time?

Absolutely. Assemble the casserole and refrigerate it covered overnight. When ready, bake covered for an additional 10-15 minutes beyond the original baking time to ensure potatoes cook through completely.

3-Ingredient Canned Corned Beef Potato Bake Recipe

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★★★★★

4.8 from 61 reviews

This simple and hearty 3-Ingredient Canned Corned Beef Potato Bake is a comforting casserole perfect for an easy dinner. Layers of thinly sliced potatoes, savory corned beef, and melted cheddar cheese come together in a baked dish that is both satisfying and flavorful. With minimal ingredients and straightforward preparation, this dish is an ideal weeknight meal that delivers delicious results.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Ingredients

• 2 pounds (900 g) potatoes, peeled and thinly sliced (about 5 medium potatoes)
• 1 can (12 ounces / 340 g) canned corned beef, diced or crumbled
• 2 cups (225 g) shredded cheddar cheese

Instructions

1. Prepare the oven and dish: Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or a similarly sized casserole dish to prevent sticking.
2. Build the first potato layer: Spread half of the thinly sliced potatoes evenly across the bottom of the prepared baking dish, creating an even base layer.
3. Add the corned beef and cheese: Distribute half of the diced or crumbled canned corned beef evenly over the potato layer. Then, scatter 1 cup of shredded cheddar cheese over the corned beef for a rich, cheesy layer.
4. Finish the layers: Arrange the remaining potato slices over the cheese layer, followed by the rest of the corned beef and finally the remaining 1 cup of shredded cheddar cheese on top.
5. Cover and bake: Tightly cover the baking dish with aluminum foil to trap moisture. Bake in the preheated oven for 35 minutes, allowing the potatoes to soften while the flavors meld together.
6. Brown the top: Carefully remove the foil and return the dish to the oven. Bake uncovered for another 10-15 minutes, or until the potatoes are fork-tender and the cheese is melted with golden brown spots on top.
7. Rest before serving: Remove the casserole from the oven and let it sit for 5-10 minutes. This resting time helps the layers to settle and makes serving easier.

Notes

• You can use other types of cheese if you prefer, such as mozzarella or a sharp white cheddar.
• For extra flavor, add some diced onions or garlic between layers.
• If you like a crispy top, you can broil the bake for 2-3 minutes at the end, watching carefully to avoid burning.
• Ensure the potatoes are sliced thinly and evenly for proper cooking.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Keywords: corned beef potato bake, easy casserole, baked corned beef, cheddar cheese potatoes, 3 ingredient dinner