Corned Beef And Potato Cheese Bake Recipes

CORNED BEEF HASH BROWN CASSEROLE

Here's a casserole you can make the night before the big holiday-morning spread, leaving you free to tie up other details. It's kind of like a fat Western omelet supercharged with crispy potato tots: hearty enough to be the main dish, fun for the kids and even gluten-free.

Provided by Food Network Kitchen

Categories main-dish

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 12

Corned Beef Hash Brown Casserole image

Steps:

Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with oil. Fill the bottom of the dish with one layer of the potatoes (about 4 cups). Drizzle the potatoes with 1 tablespoon of the oil. Bake until hot and crisp, about 20 minutes. Let cool for 15 minutes.
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onions and red and green peppers. Season with 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables have softened and started to brown, about 6 minutes. Add the corned beef, and cook for 2 minutes more. Let cool.
Whisk together the eggs, milk, mustard, hot sauce, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper in a large bowl.
Sprinkle 1/2 cup of the Cheddar over the potatoes in the casserole dish. Layer the vegetable-beef mixture over the Cheddar. Pour the egg mixture into the dish and top with the remaining cup of Cheddar. (The casserole can be assembled up to this point and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.)
Preheat the oven to 350 degrees F. Top the casserole with the remaining potatoes (about 2 cups). Bake until the egg mixture is set and the top is lightly golden brown, 50 to 60 minutes. Let cool for 15 minutes before serving warm or at room temperature.

Ingredients

3 tablespoons vegetable oil, plus more for greasing the baking dish
6 cups frozen potato tots, from a 32-ounce bag (about 28 ounces)
1 small yellow onion, finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
Kosher salt and freshly ground black pepper
1/2 pound sliced deli corned beef, cut into 1/2-inch pieces
8 large eggs
1 1/2 cups whole milk
3/4 teaspoon dry mustard
4 dashes hot sauce, or to taste
1 1/2 cups shredded Cheddar

CORNED BEEF BAKED POTATOES

Corned beef and potatoes make a good team! This yummy dish is an easy way to use up any leftover corned beef, or you can buy a small amount at a deli. You can even make these ahead, or make extra to freeze for later. -Kallee Krong-McCreery, Escondido, California

Provided by Taste of Home

Categories Dinner

Time 1h55m

Yield 4 servings.

Number Of Ingredients 10

Corned Beef Baked Potatoes image

Steps:

Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes. Meanwhile, in a large skillet, heat butter over medium heat. Add onion; cook and stir until softened, 10-15 minutes. Reduce heat to medium-low; cook until deep golden brown, 20-30 minutes, stirring occasionally., Stir in corned beef, salt, pepper and mustard, if desired; heat through. With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork; season with salt and pepper. Spoon corned beef mixture over top. Top with cheese, dressing, and green onions.

Nutrition Facts : Calories 625 calories, Fat 28g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 1060mg sodium, Carbohydrate 71g carbohydrate (7g sugars, Fiber 9g fiber), Protein 23g protein.

Ingredients

4 large baking potatoes
1 tablespoon butter
1 medium onion, sliced
1-1/2 cups finely chopped cooked corned beef
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon prepared mustard, optional
1 cup shredded Swiss cheese
1/3 cup Thousand Island salad dressing
1/2 cup thinly sliced green onions or minced fresh parsley

CORNED BEEF MAC AND CHEESE, POTATO CASSEROLE- NUWAVE/FLAVORWAVE

This is a recipe I have convered to be used by our Nuwave/Flavorwave ovens. This is good old comfort food! You can ommit the potatoes if you are looking for a good mac and cheese. Note: when adding the bread crumb topping, add a bit of butter or margarine on top, I cut little peices of butter on the top when doing the last browning. It makes the top less crumby.

Provided by Starfire aka Wendy

Categories Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Corned Beef Mac and Cheese, Potato Casserole- Nuwave/Flavorwave image

Steps:

Mix together all ingredients except for the crumbs. Put into a greased 1 1/2 QT casserole dish (round). Top with the buttered crumbs and bake on high for 20-25 minutes covered for 15 -20 minutes. Brown the top the last 5 to 10 minutes. until bubbly and lightly browned.

Nutrition Facts : Calories 511.2, Fat 26.1, SaturatedFat 11.8, Cholesterol 96.3, Sodium 1426.8, Carbohydrate 41.6, Fiber 2, Sugar 2.2, Protein 26.5

Ingredients

1 (12 ounce) can corned beef, crumbled
1 2/3 cups macaroni (cooked and drained)
1 1/2 cups cheddar cheese, grated
1 1/4 cups milk
1 (10 1/4 ounce) can condensed cream of chicken soup
1/2 cup chopped potato
2 teaspoons garlic (minced)
2 teaspoons onion powder
1 teaspoon italian seasoning
3/4 cup Italian seasoned breadcrumbs
1/4 margarine, cut up and added to the top

SCALLOPED POTATOES AND CORNED BEEF CASSEROLE

Provided by My Food and Family

Categories Home

Time 1h

Number Of Ingredients 7

Scalloped Potatoes and Corned Beef Casserole image

Steps:

Mix together first 4 ingredients.
Layer potatoes and corned beef in shallow 2 quart baking dish. Pour soup mixture over top and sprinkle with shredded cheddar cheese.
Bake at 350 degrees F for 40-50 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Ingredients

1 can cheddar cheese soup
1/3 cup milk
1 pimento, chopped (optional)
2 Tbsp chopped fresh parsley
3 cups cooked potatoes, sliced
1 can (12 oz.) corned beef, sliced
1 cup shredded cheddar cheese

PANACKELTY - MY GRANDMA'S BAKED CORNED BEEF AND POTATOES

My grandma's recipe, an easy and tasty way mid-week meal made with corned beef, potatoes and onions - simple and packed with flavour. Panackelty is a corruption of the word Pan Haggerty; Panackelty is a baked dish consisting of meat, usually corned beef, bacon or lamb chops, and root vegetables (mainly potatoes and onions) which is left to bake throughout the day in a pot on low heat. Originating in the Sunderland area of North East England, the dish was a favourite of working-class families and was traditionally eaten on Monday as the leftover meat and vegetables from the previous day's meal could be used. A local version of the popular dish of Shepherd's Pie or Cottage Pie. I have a vegetarian recipe for this recipe, Recipe #423399. Historical Note: The families of miners and shipyard workers would often prepare this meal as it could be slow cooked by a housewife during the day while she continued with other household tasks. A hungry worker coming home would also be especially satisfied with the high in fat and carbohydrate content of the dish. There are endless interpretations of the dish, with different families using different ingredients. Other popular panackelty concoctions will include bacon, sausages, black pudding, beef stock, and occasionally pork or lamb chops and additional vegetables such as carrots. The vegetarian version is called Pan Haggerty, and it is thought that the meat version is a corruption of that word.

Provided by French Tart

Categories Savory Pies

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 5

Panackelty - My Grandma's Baked Corned Beef and Potatoes image

Steps:

Layer onions, corned beef and potatoes in an ovenproof dish, finishing with a top layer of potatoes, seasoning with salt and pepper between each layer. (My grandma used an old oval enamel dish). Pour over the oxo stock and cover with a lid or foil.
Cook in the pre-heated oven, (Gas mark 5/190C/380F) for an hour, removing the lid/foil for the last quarter of an hour, continue baking until the potatoes are browned and cooked.
Serve hot with fresh green vegetables.

Nutrition Facts : Calories 446.5, Fat 16.6, SaturatedFat 5.5, Cholesterol 83.5, Sodium 1287.3, Carbohydrate 53, Fiber 6.6, Sugar 4.1, Protein 21.7

Ingredients

1 (340 g) can corned beef, sliced
1 large onion, peeled and thinly sliced
3 -4 large potatoes, peeled and thinly sliced
2 beef bouillon cubes (dissolved in 3/4 pint of water)
salt and pepper

CORNED BEEF CASSEROLE

This recipe has been a favorite in our family for more than 50 years. My kids still request it when they come to visit, and it was one of the first recipes they called long distance to ask for after they got married.-Jeri Butters, Englewood, Florida

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8-10 servings.

Number Of Ingredients 11

Corned Beef Casserole image

Steps:

In a large saucepan, cook onion in butter over medium heat until tender; remove from the heat. Stir in the flour, salt, Worcestershire sauce and pepper until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, corn and corned beef., Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 30 minutes or until bubbly. Top with biscuits. Bake 10-15 minutes longer or until biscuits are golden brown.

Nutrition Facts : Calories 289 calories, Fat 9g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 970mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.

Ingredients

1 medium onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 teaspoons salt
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
2-1/2 cups milk
3 medium potatoes, cooked and cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (12 ounces) corned beef
1 tube (12 ounces) refrigerated buttermilk biscuits

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RUSTIC CORNED BEEF & POTATO BAKE - BEEF - IT'S WHAT'S …

Web Combine cheeses in small bowl. Sprinkle potatoes with 1/2 of cheese mixture. Top with corned beef mixture and remaining cheese mixture. …
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Cuisine Irish
Category Entrée
Servings 4
Total Time 1 hr

Heat oven to 375°F. Prepare Horseradish Butter; set aside. Melt 2 teaspoons butter in large nonstick skillet over medium heat. Add onion and thyme; cook and stir 3 to 4 minutes or until onion is tender. Remove from heat; stir in Corned Beef and horseradish-butter mixture. Meanwhile, coat bottom and sides of 9-inch glass pie plate with remaining 1 teaspoon butter; set aside.
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Bake in 375°F oven 25 to 30 minutes or until heated through. Uncover; continue baking 3 to 5 minutes or until cheese is melted and edges begin to brown. Let stand 5 minutes. Cut into wedges.

Corned Beef And Potato Cheese Bake Recipes

CORNED BEEF HASH BROWN CASSEROLE

Here's a casserole you can make the night before the big holiday-morning spread, leaving you free to tie up other details. It's kind of like a fat Western omelet supercharged with crispy potato tots: hearty enough to be the main dish, fun for the kids and even gluten-free.

CORNED BEEF BAKED POTATOES

Corned beef and potatoes make a good team! This yummy dish is an easy way to use up any leftover corned beef, or you can buy a small amount at a deli. You can even make these ahead, or make extra to freeze for later. -Kallee Krong-McCreery, Escondido, California

CORNED BEEF MAC AND CHEESE, POTATO CASSEROLE- NUWAVE/FLAVORWAVE

SCALLOPED POTATOES AND CORNED BEEF CASSEROLE

PANACKELTY - MY GRANDMA'S BAKED CORNED BEEF AND POTATOES

CORNED BEEF CASSEROLE

This recipe has been a favorite in our family for more than 50 years. My kids still request it when they come to visit, and it was one of the first recipes they called long distance to ask for after they got married.-Jeri Butters, Englewood, Florida

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