Oven-Baked Canned Corned Beef and Potato Bake
Ingredients
1 can (12–15 oz / 340–425 g) canned corned beef, chopped
4 medium potatoes, peeled and thinly sliced
1 small onion, thinly sliced
1 cup shredded cheddar cheese
½ cup milk
2 tbsp butter or olive oil
½ tsp garlic powder
½ tsp black pepper
½ tsp paprika
Salt, only if needed—canned corned beef is usually quite salty
Optional: ½ cup frozen peas or chopped bell pepper
Directions
Heat the oven to 375°F (190°C).
Grease a medium baking dish with butter or oil.
Arrange half the potatoes in the bottom of the dish. Add half the onion and season lightly with pepper and paprika.
Spread the chopped corned beef over the potatoes.
Add the remaining potatoes and onion.
Mix the milk with garlic powder and pour it evenly over the casserole. Dot the top with butter.
Cover tightly with foil and bake for about 45 minutes, or until the potatoes are tender.
Remove the foil, sprinkle with cheddar cheese, and bake uncovered for another 15–20 minutes, until the cheese is golden and bubbling.
Let it rest for 5–10 minutes before serving.
Easy upgrade
For a crispier top, scatter a handful of breadcrumbs mixed with a little melted butter over the cheese before the final 15 minutes.
Tip: Because canned corned beef is already cooked, the main goal is to make sure the potatoes are completely tender and the entire casserole is heated through.
