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Corned Beef Casserole

Corned Beef Casserole Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 cups chopped cooked corned beef
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup sour cream
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 1 bag (30 oz) frozen tater tots
  • Butter, for greasing
  • Chopped fresh chives (optional)

Method
 

  1. Preheat oven to 375°F (190°C). In a large bowl, combine corned beef, soup, sour cream, Worcestershire sauce, garlic powder, black pepper, and 1 cup of the cheddar cheese. Stir until evenly mixed.
  2. Butter a 9x13-inch baking dish. Spread the corned beef mixture into the dish in an even layer. Arrange the frozen tater tots in a single layer on top, pressing gently into the filling.
  3. Bake for 40-45 minutes, until tater tots are deep golden and the filling is bubbling at the edges.
  4. Sprinkle the remaining 1/2 cup cheese over the tater tots. Switch the oven to broil and cook 1-2 minutes, watching closely, until the cheese is melted and golden in spots. Remove, scatter chives if using, and serve hot.

Notes

If your oven doesn’t have a broiler, add the cheese for the last 5 minutes of baking. The casserole can be assembled up to a day ahead without the tater tots; refrigerate, then top with tots and bake when ready. Leftovers reheat nicely in the oven, though the microwave will soften the topping.