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If you’re craving something warm, hearty and comforting, this slow cooker corned beef and potato casserole is the answer. Packed with tender slices of potato, flavorful corned beef, gooey cheese, and a creamy sauce, this set-it-and-forget-it dish is perfect for busy days. The slow cooker brings everything together beautifully while you go about your day. With minimal prep and maximum comfort, this casserole is a great way to use up leftover corned beef or to make a crowd-pleasing dinner.

This slow cooker corned beef and potato casserole is a hearty, creamy dish made with layers of seasoned meat, cheese, potatoes, and a deliciously rich savory sauce.
Also try Italian inspired French onion soup or what about a slow cooker polenta side dish? Irish nachos are a fun take on classic nachos.
Why You’ll Love It
Easy to prep: Just layer the ingredients, pour in the sauce and let the slow cooker do the rest.
Hearty and filling: Packed with protein, potatoes and cheese for a satisfying meal.
Bold flavor: Pickling spices, hot sauce and Worcestershire sauce add depth to every bite.
Minimal cleanup: One slow cooker is all you need for this complete dinner.
Crowd-pleaser: Perfect for family dinners, potlucks or meal prep.
Corned Beef and Potato Casserole Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Corned beef: Savory and seasoned with pickling spices, it forms the base of the dish.
Pickling spice: Infuses the meat with classic corned beef flavor.
Russet potatoes: Hearty and starchy, they hold up well during long cooking.
Yellow onion: Adds sweetness and depth to the layers.
Pepper jack cheese: Gives the casserole a melty texture and gentle heat.
Vegetable broth: Thins the sauce and adds savory balance.
Hot sauce: Introduces a spicy kick.
Worcestershire sauce: Adds a rich, umami depth.
Creamy mushroom soup: Binds the layers together with creamy, savory flavor.
How to Make Crockpot Corned Beef and Potato Casserole
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Sear the corned beef: Cube the beef, season with pickling spice and brown it in a hot pan.
Prep the vegetables: Thinly slice the potatoes and onion.
Layer in the slow cooker: Alternate layers of potatoes, onion, corned beef, and shredded cheese.
Mix the sauce: Whisk together broth, hot sauce, Worcestershire, and mushroom soup.
Cook until tender: Pour the sauce over the layers, cover, and cook until everything is tender and well combined.
Substitutions and Variations
Use different cheese: Swap pepper jack for cheddar or mozzarella for a milder flavor.
Add more veggies: Include sliced bell peppers or mushrooms in the layers.
Try a different soup: I like the rich, earthy flavor mushroom soup adds to this corned beef, potatoes and pepper jack cheese recipe. However it would be fine using another type of cream soup. Cheese soup, onion soup or even celery soup should all work fine, as long as they’re creamy.
Potatoes: Russet potatoes are especially good in this slow cooker corned beef hash au gratin because they hold their shape. Because of the long, slow cooking time of crockpot recipes you will need a firm, waxy type of potato, not a starchy kind that disintegrates. Other options include red or white potatoes.
Serving Suggestions
Appetizer: Begin your meal with ground turkey vegetable soup and homemade Irish soda bread.
Side dishes: Pair your corned beef and potato bake with roasted carrots or Brussels sprouts.
Desserts: Finish off with Baileys cream pie or banana chocolate chip cookies.
How to Store Corned Beef and Potato Casserole
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw: Defrost in the refrigerator overnight.
Reheat: You can warm it back up in a pan on the stove or in the microwave.
Top Tips
Use a mandoline: For evenly thin potato slices that cook evenly.
Brown the beef: Searing adds depth and prevents sogginess.
Shred cheese fresh: Pre-shredded cheese has anti-caking agents that affect melting.
Layer evenly: For consistent cooking and flavor throughout.
Let it rest: Let the casserole sit for 10 minutes before serving so it thickens slightly.
Slow Cooker Corned Beef Casserole FAQs
Yes, but it will be softer and saltier, so reduce the added salt and skip the searing.
You can leave the skin on the potatoes if you like or peel them. Both ways will taste delicious.
Slow Cooker Corned Beef Hash Au Gratin Recipe
Slow Cooker Corned Beef and Potato Casserole
Equipment
- Peeler or Mandoline
Ingredients
- 2 Pounds corned beef, cubed
- 2 Tablespoons pickling spice
- 2 Pounds russet potatoes, peeled and sliced thin
- 1 onion, yellow, sliced
- 6 Ounces pepper jack cheese, shredded
- 2/3 Cup vegetable broth
- 1 Tablespoon hot sauce
- 1 Tablespoon Worcestershire sauce
- 1 Can mushroom soup , creamy
Instructions
- Heat a skillet over high heat.
- Cut corned beef into cubes. Season with pickling spices. Add to the hot pan and sear for 4 minutes.
- Peel and thinly slice the potatoes. Cut onion into thin slices.
- Alternate adding layers of potatoes, onions, corned beef, and cheese to the slow cooker.
- In a medium mixing bowl, combine vegetable broth, hot sauce, Worcestershire sauce, soup, and a pinch each of salt and pepper. Whisk until smooth and then pour into the slow cooker.
- Cover and cook on low for 7 hours, or high for 4 hours.
Notes
Brown the beef: Searing adds depth and prevents sogginess.
Shred cheese fresh: Pre-shredded cheese has anti-caking agents that affect melting.
Layer evenly: For consistent cooking and flavor throughout.
Let it rest: Let the casserole sit for 10 minutes before serving so it thickens slightly.
Nutrition
Slow cooker corned beef and potato casserole is the kind of comfort food that makes dinner feel special without requiring a lot of effort. With savory corned beef, creamy mushroom soup, tender potatoes, and melty cheese in every bite, it’s a one-pot meal that brings everyone to the table. The slow cooker takes care of the hard work, so you can enjoy a warm, satisfying dish with minimal prep and cleanup. Crockpot cheesy corned beef and potatoes is an easy win for any day of the week.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I made this yesterday and it was so incredible! So yummy!
A burst of flavor! This is sure to become a go-to recipe.
made this , oh my, ya’ll gotta try dis.
Hi John, glad you loved it! I made this for breakfast a couple days ago… and now I want it again 🙂
This was so good and making it in a crockpot just makes it all the more appealing. The whole family loved this one.
yum this is making my tummy rumble. going to buy the stuff to make it tomorrow.