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Healthy Corned Beef Casserole

This healthy corned beef casserole is warm, creamy, and packed with veggies. It's a cozy dinner made with tender meat, soft potatoes, and light yogurt sauce. Easy to bake and full of flavor, it’s comfort food you can feel great about.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Casserole
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked corned beef chopped
  • 2 cups potatoes diced small
  • 1 cup carrots sliced thin
  • 1 cup cabbage chopped
  • 1 small onion diced
  • 1 cup low fat Greek yogurt
  • 1 cup low sodium beef broth
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • black pepper to taste
  • 1/2 cup shredded reduced fat cheese

Equipment

  • Baking Dish
  • Large Pan

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
  2. Heat olive oil in a large pan over medium heat and sauté the onion until soft and lightly golden.
  3. Add diced potatoes and sliced carrots, cooking for 5 minutes while stirring occasionally.
  4. Stir in chopped cabbage and corned beef. Cook for an additional 2 minutes.
  5. In a bowl, combine Greek yogurt, beef broth, garlic powder, onion powder, and black pepper. Mix well.
  6. Pour the sauce over the meat and vegetables in the pan. Stir until everything is well coated.
  7. Transfer the mixture to the greased baking dish and spread evenly.
  8. Sprinkle shredded cheese over the top.
  9. Bake uncovered for 35–40 minutes until bubbly and lightly browned on top.
  10. Let the casserole rest for 5 minutes before serving.

Notes

Use leftover corned beef or brisket for convenience. For a sharper flavor, add mustard powder or chopped fresh herbs before baking. Avoid over-salting—corned beef is already flavorful. Canned corned beef works too, but drain it first. Store leftovers in the fridge for up to 3 days and reheat in the oven or microwave.