Best 7 Corned Beef And Potato Cheese Bake Recipes

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Corned beef and potato cheese bake is a classic dish that combines the flavors of corned beef, potatoes, cheese, and spices. It is a hearty and satisfying meal that is perfect for a family dinner or potluck. The corned beef is typically cooked with vegetables and spices, then shredded and combined with potatoes, cheese, and a creamy sauce. The casserole is then baked until bubbly and golden brown. Corned beef and potato cheese bake is a delicious and easy-to-make dish that is sure to be a hit with everyone who tries it.

Check out the recipes below so you can choose the best recipe for yourself!

PANACKELTY - MY GRANDMA'S BAKED CORNED BEEF AND POTATOES



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

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

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

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

CORNED BEEF BAKED POTATOES



Corned Beef Baked Potatoes image

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

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

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.

CORNED BEEF AND POTATO BAKE WITH HASH BROWNS RECIPE



Corned Beef and Potato Bake With Hash Browns Recipe image

This is a great-tasting corned beef casserole recipe made with hash brown potatoes and Swiss cheese. It's an easy one-dish meal your family will love!

Provided by Diana Rattray

Categories     Brunch     Dinner     Entree

Time 1h

Yield 4

Number Of Ingredients 11

3 cups diced leftover corned beef
4 tablespoons butter (divided)
1 cup chopped onion
1/2 green bell pepper (chopped)
1/2 teaspoon dried leaf thyme
2 tablespoons spicy mustard (or grainy mustard)
16 to 24 ounces hash brown potatoes (thawed, about 5 to 6 cups)
Kosher salt (to taste)
Freshly ground black pepper (to taste)
1 1/2 cups shredded Swiss cheese
1 cup breadcrumbs (preferably rye bread)

Steps:

  • Heat oven to 375 F (190 C/Gas 5). Grease a 9-inch square baking dish or a 2 1/2-quart casserole.
  • Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the chopped onion and bell pepper and cook, stirring, until tender.
  • Add the thyme and diced corned beef and then saute for 2 to 3 minutes, until hot. Stir in mustard and set aside.
  • Press the thawed potatoes lightly in the baking dish. Sprinkle the potatoes lightly with Kosher salt and pepper, and then top the potatoes with about half of the shredded Swiss cheese; spoon the corned beef mixture over the cheese. Sprinkle remaining cheese over the corned beef mixture.
  • Put the rye bread crumbs in a small bowl. Melt the remaining 2 tablespoons of butter. Drizzle the butter over the breadcrumbs and mix well with a fork. Sprinkle the crumbs evenly over the casserole.
  • Bake the casserole for 30 to 40 minutes, or until hot and the topping is lightly browned. See Meat Temperature Chart and Safe Cooking Tips

Nutrition Facts : Calories 1066 kcal, Carbohydrate 84 g, Cholesterol 122 mg, Fiber 9 g, Protein 36 g, SaturatedFat 27 g, Sodium 740 mg, Fat 66 g, ServingSize 4 servings, UnsaturatedFat 35 g

CORNED BEEF AND POTATO CHEESE BAKE



Corned Beef and Potato Cheese Bake image

This is a tasty casserole layered with mashed potatoes corned beef and cheese. If desired, this casserole can be assembled up to 8 hours ahead, just cover and chill, remove from the fridge 30 minutes before baking. Prep time includes boiling the potatoes.

Provided by Kittencalrecipezazz

Categories     Oven

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

5 large baking potatoes, peeled, and cut into cubes
1/3 cup sour cream (low-fat is okay)
1/4 cup milk (1% is okay)
salt and pepper
2 tablespoons oil
5 cups green cabbage, sliced
1/2 lb deli corned beef, finely chopped
1/2 teaspoon caraway seed (or to taste)
1/3 cup thousand island dressing
3 cups shredded swiss cheese, divided
1/2 teaspoon paprika, for topping (or more or less)

Steps:

  • Set oven to 350 degrees.
  • Grease an 11" x 7" baking pan.
  • Place the potatoes in a saucepan; add water to cover, and bring to a boil; cover, reduce the heat, and simmer for around 20 minutes, or until tender; drain well.
  • In a bowl, combine the cooked potato, sour cream, milk and salt and pepper; beat at medium speed with an electric mixer for 2 minutes, or until smooth; set aside.
  • Heat a skillet (with 2 Tbsp oil) until hot.
  • Add in the cabbage, corned beef, caraway seeds; saute for 4 minutes, or until the cabbage wilts; remove from heat, stir in the salad dressing; set aside.
  • Spread half of the potato mixture into the bottom of the prepared baking dish; top with the cabbage/corned beef mixture, and sprinkle with 1-1/2 cups Swiss cheese.
  • Spread with the remaining half of the potato mixture over the cheese; top with the remaining 1-1/2 cups Swiss cheese.
  • Sprinkle with paprika.
  • Bake (350 degrees) for 35-40 minutes, or until golden.
  • DELICIOUS!
  • Note: If desired, the casserole ingredients may be doubled, and baked in a 13 x 9" baking pan.

Nutrition Facts : Calories 823.2, Fat 52.3, SaturatedFat 22.9, Cholesterol 146, Sodium 1018.7, Carbohydrate 52, Fiber 5.7, Sugar 9.1, Protein 38.3

SCALLOPED POTATOES AND CORNED BEEF CASSEROLE



Scalloped Potatoes and Corned Beef Casserole image

Provided by My Food and Family

Categories     Home

Time 1h

Number Of Ingredients 7

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

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

CORNED BEEF CASSEROLE



Corned Beef Casserole image

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

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

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.

CHEESY GROUND BEEF AND POTATOES



Cheesy Ground Beef and Potatoes image

This dish is best described as comfort food. With the cheesy ground beef layered atop a bed of buttery potatoes, you will keep coming back for more. I use a mandolin to thinly slice the potatoes.

Provided by Yoly

Categories     Ground Beef Casserole

Time 1h10m

Yield 4

Number Of Ingredients 9

nonstick cooking spray
3 cups thinly sliced, peeled potatoes
2 tablespoons butter, melted
½ teaspoon salt
1 pound ground beef
1 (10.5 ounce) can cream of mushroom soup
1 ½ cups shredded sharp Cheddar cheese, divided
½ cup milk
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
  • Place sliced potatoes in a large bowl. Pour melted butter over top and sprinkle with salt; mix until potatoes are thoroughly coated. Line the bottom and sides of the prepared baking dish with potatoes, overlapping as needed.
  • Bake in the preheated oven until potatoes are fork-tender, about 30 minutes.
  • While the potatoes are baking, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Transfer beef to a large bowl and add condensed soup, 3/4 cup Cheddar cheese, and milk. Season with salt and pepper and mix until well combined.
  • Remove potatoes from the oven. Pour beef mixture over top and return to the oven. Bake until heated through, about 15 minutes. Sprinkle remaining Cheddar over top and bake until melted, 4 to 5 more minutes.

Nutrition Facts : Calories 779.1 calories, Carbohydrate 27.4 g, Cholesterol 168.5 mg, Fat 58.1 g, Fiber 2.6 g, Protein 36.4 g, SaturatedFat 28.2 g, Sodium 1182.8 mg

Tips:

  • Choose the right corned beef: Look for a brisket that is at least 3 pounds and has a good amount of marbling. This will ensure that the meat is tender and flavorful.
  • Cook the corned beef properly: The best way to cook corned beef is to boil it in water with pickling spices. This will help to tenderize the meat and infuse it with flavor.
  • Don't overcook the corned beef: Once the corned beef is cooked, it should be fork-tender. If you overcook it, it will become dry and tough.
  • Use high-quality potatoes: The potatoes in this recipe should be firm and waxy, such as Yukon Gold or russet potatoes.
  • Shred the potatoes evenly: Use a box grater or food processor to shred the potatoes evenly. This will help them to cook evenly.
  • Use a good quality cheese: The cheese in this recipe should be a sharp cheddar cheese. This will give the dish a nice cheesy flavor.

Conclusion:

Corned beef and potato cheese bake is a delicious and hearty dish that is perfect for a St. Patrick's Day celebration or any other special occasion. With its tender corned beef, cheesy potatoes, and creamy sauce, this dish is sure to please everyone at the table.

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