Slow Cooker Corned Beef and Potato Casserole

Close-up of creamy scalloped potatoes with slices of onion, parsley, and chunks of sausage on a plate—similar to a Slow Cooker Corned Beef and Potato Casserole that’s hearty and comforting.

5 from 9 votes

Slow Cooker Corned Beef and Potato Casserole

This slow cooker corned beef and potato casserole is a cozy, no-fuss meal layered with flavor. It’s the kind of dish that fills the house with an irresistible aroma and leaves everyone asking for seconds.

Prep Time15

Cook Time7

Total Time7 15

Course: Main Course, Meals

Cuisine: American, Irish

Keyword: slow cooker, St. Patrick's

Servings:

Author: Bella Bucchiotti

Equipment

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

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.

Nutrition

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