Best 5 St Paddys Day Leftover Corned Beef Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

St. Patrick's Day is a time for celebration, and what better way to celebrate than with a delicious corned beef casserole? Whether you have leftovers from a St. Patrick's Day feast or you're just looking for a new and creative way to use corned beef, this hearty and flavorful dish is sure to please everyone at the table. With its tender corned beef, creamy sauce, and crispy potato topping, this casserole is the perfect comfort food for a cold winter day. So gather up your ingredients and get ready to make the best St. Paddy's Day leftover corned beef casserole ever!

Let's cook with our recipes!

ST. PADDY'S DAY LEFTOVER CORNED BEEF CASSEROLE



St. Paddy's Day Leftover Corned Beef Casserole image

What do you do with all the leftover corned beef that you have the day after St. Paddy's Day? Here is a casserole that puts the Reuben sandwich to shame. Serve with lime-pear gelatin salad.

Provided by Marlene

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Yield 8

Number Of Ingredients 8

2 tablespoons butter
½ onion, chopped
1 pound cooked corned beef, cut into bite-size pieces
½ cup chili sauce
½ cup mayonnaise
1 (14 ounce) can sauerkraut, drained
1 ½ cups shredded Swiss cheese, divided
1 (12 ounce) can refrigerated biscuit dough

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 2-quart casserole dish.
  • Heat butter in a skillet over medium heat until bubbly.
  • Cook and stir onion in the melted butter until browned, about 8 minutes. Set onion aside.
  • Stir corned beef, chili sauce, and mayonnaise together in a bowl.
  • Spread sauerkraut in the bottom of the prepared casserole dish.
  • Spoon corned beef mixture on top of sauerkraut.
  • Sprinkle cooked onions on top of corned beef mixture.
  • Top onions with 1/2 cup Swiss cheese.
  • Cover casserole dish with aluminum foil and place in preheated oven. Bake 30 minutes.
  • Cut individual biscuits in half. Remove casserole from oven and place halved biscuits on top of casserole. Bake until biscuits are lightly golden brown, about 18 minutes.
  • Sprinkle remaining 1 cup Swiss cheese on top of casserole. Return to oven and bake until cheese is melted, 3 to 5 minutes.

Nutrition Facts : Calories 545.9 calories, Carbohydrate 28.9 g, Cholesterol 92.3 mg, Fat 36.3 g, Fiber 2 g, Protein 27.2 g, SaturatedFat 14.7 g, Sodium 1930.8 mg, Sugar 6.9 g

CORNED BEEF HASH BROWN CASSEROLE



Corned Beef Hash Brown Casserole image

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

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

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.

ST. PATTY'S DAY CORNED BEEF



St. Patty's Day Corned Beef image

This is our traditional St. Patrick's Day meal. I have served this sweet, spiced version of corned beef ever since I first tried it years ago. Not the healthiest meal, but worth it for just that one special holiday each year. I serve this with soda bread, mashed parsnips, and boiled cabbage. This serves 4-6. If you prefer, you can sub mini red skinned potatoes and baby carrots so you don't need to do any cutting, just use more of them. Adapted from a Killian's recipe.

Provided by HeatherFeather

Categories     Meat

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 1/4-3 lbs corned beef briskets, drained, rinsed, and trimmed
water
4 bay leaves
2 (12 ounce) bottles red Irish ale (such as Killian's)
1 dash crushed red pepper flakes
3 cinnamon sticks
12 peppercorns
3 garlic cloves, peeled
3 cloves
1 large red onion, cut into large chunks (or other onion)
4 -6 carrots, peeled and cut into large chunks
4 -6 medium red potatoes, quartered
1/2 cup brown sugar (brown sugar Splenda works fine too)
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon mustard powder
1/4 teaspoon celery salt

Steps:

  • BE SURE TO DISCARD ANY BRINING LIQUID THAT COMES WITH THE MEAT- INCLUDING THE SPICE PACKET!
  • Trim all visible fat from the meat- this may take some time (I use kitchen shears to ease this process).
  • Place meat in a large Dutch oven and cover with water.
  • Add ale, bay leaves, cinnamon stick, cloves, a light shake of crushed red pepper flakes, peppercorns, garlic, and the onion chunks to the pot.
  • Bring to a boil, then lower heat just a bit and boil very gently, with lid ajar, for 4-5 hours or until meat is so tender that is breaks apart when you pull at it with a fork.
  • Keep checking the pot from time to time to prevent boilovers- you will need to keep lowering the heat throughout the cooking process as the liquid reduces, especially in the first hour (It should still be hot enough to still gently boil, but not spilling over the sides of the pot).
  • Meat should be very, very fork tender when ready for the next cooking stage and will have shrunk considerably from its original size.
  • In the last half hour or so of cooking time, boil the carrots and potatoes in a separate pot of water to cover and cook until fork tender; Drain vegetables and set in a small bowl.
  • Remove meat and onion pieces from boiling liquid (discard that liquid) and set into a large roasting pan (I usually pour the liquid through a strainer to catch the onion pieces).
  • Surround meat with boiled carrots, potatoes, and onion pieces.
  • Combine dry rub ingredients in a small bowl and rub all over the meat surface and sprinkle any remaining rub over the vegetables.
  • If needed, make up extra dry rub to coat the vegetables (we often do this).
  • Bake, uncovered, in a preheated 325°F oven for about 20 minutes until the top of the meat begins to look shiny.
  • Remove from oven and wait about 10 minutes before slicing into thin slices along the grain of the meat.
  • Note: The meat will take on a very bright red hue when sliced- this is perfectly normal and is a result of both the brining nature of corned beef and the red ale enhances this color.
  • I often make an extra pan of vegetables sprinkled with a full batch of dry rub and include not only carrots and potatoes, but parsnips as well (treat parsnips the same as you would a carrot.) I have successfully half-doubled this recipe when only larger corned beef cuts were available- larger cuts will take longer to boil but the roughly the same time to bake because the baking stage is merely to cook the dry rub into a glaze.
  • PLEASE NOTE: If you substitute regular brown ale, then you will not get the same result in both color and flavor (You may substitute another Irish ale or even an Irish lager if you must, but we really prefer the red ale).

CORNED BEEF DINNER FOR ST. PATRICK'S DAY



Corned Beef Dinner for St. Patrick's Day image

This recipe has been handed down in my family for several generations. The sauce is incredible; so smooth and tasty. Adding even a tiny amount of horseradish makes it even better. If you already have a favorite corned beef recipe, you could still make the sauce to serve with your recipe. The sauce is silky-smooth, absolutely delicious, and makes the whole meal! Serve horseradish on the side, if desired.

Provided by Mmnadiv

Categories     Main Dish Recipes     Roast Recipes

Time 3h

Yield 8

Number Of Ingredients 11

4 pounds corned beef brisket, or more to taste
water to cover
1 medium head cabbage, cored and cut into 6 wedges
12 small red potatoes, halved
1 pound small white onions, peeled
6 large carrots, peeled and cut in chunks
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 tablespoon red wine vinegar
½ cup reduced-fat sour cream
2 tablespoons coarse Dijon mustard

Steps:

  • Place corned beef in a 6-quart Dutch oven or heavy pot and pour in enough water to cover beef by 2 inches. Bring water to a boil, skimming the liquid occasionally to remove fat from top. Reduce heat to medium-low, cover Dutch oven with a lid, and simmer for 2 hours.
  • Arrange cabbage, potatoes, onions, and carrots around beef and return liquid to a boil. Lower heat to medium-low, cover Dutch oven, and simmer until vegetables are tender, about 40 minutes. Transfer beef to a serving platter, reserving 1 1/2 cups cooking liquid. Surround meat with the vegetables.
  • Melt butter in a small saucepan over medium heat. Whisk flour into melted butter until dissolved and bubbling, about 1 minute. Add reserved cooking liquid and vinegar to butter-flour mixture; cook, stirring frequently, until sauce is slightly thickened, about 4 minutes. Remove saucepan from heat and whisk sour cream and mustard into sauce. Serve sauce alongside corned beef and vegetables.

Nutrition Facts : Calories 545.2 calories, Carbohydrate 61.1 g, Cholesterol 106.9 mg, Fat 22.7 g, Fiber 9.7 g, Protein 26.1 g, SaturatedFat 8.5 g, Sodium 1301.3 mg, Sugar 11.2 g

RACHAEL RAY'S ST. PADDY'S CORNED BEEF AND CABBAGE STOUP



Rachael Ray's St. Paddy's Corned Beef and Cabbage Stoup image

Found this recipe on Rachael Ray's website!! Great way to use up leftovers from your St. Patrick's Day feast!

Provided by Mom2Rose

Categories     Vegetable

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 15

2 tablespoons extra virgin olive oil
1 large onion, halved and sliced
4 celery ribs, with leafy tops thinly sliced crosswise
3 carrots, shredded
1 bay leaf
1 small savoy cabbage, quartered, cored and shredded
salt & freshly ground black pepper
1 (12 ounce) bottle beer
1 (32 ounce) container chicken broth
1 (28 ounce) can diced tomatoes
2 tablespoons Worcestershire sauce, plus more for seasoning
1 1/2 lbs corned beef, chopped
3/4 cup white rice
pumpernickel bread (optional) or rye bread, to pass around the table (optional)
butter (optional)

Steps:

  • In a soup pot, heat the olive oil over medium-high heat.
  • Add the onion, celery, carrots and bay leaf and cook for 3 minutes.
  • Add the cabbage by the handful, season with salt and pepper and cook until wilted, about 2 minutes.
  • Add the beer and boil until reduced, 1 minute.
  • Stir in the chicken broth, tomatoes and the 2 tablespoons Worcestershire sauce.
  • Add the corned beef and rice.
  • Bring the stoup to a boil, then simmer until the rice is tender, about 15 minutes.
  • Season with salt, pepper and more Worcestershire sauce; serve the stoup in shallow bowls. P.
  • ass the bread and butter around the table.

Tips:

  • If you don't have leftover corned beef, you can use cooked roast beef or chicken.
  • You can use any type of cheese that you like in this casserole. Cheddar, Swiss, and mozzarella are all good choices.
  • If you want a creamier casserole, you can add a can of cream of mushroom soup or cream of celery soup.
  • Be careful not to overcook the casserole. The corned beef should be heated through, but it should not be dry.
  • Serve the casserole with a side of your favorite vegetables, such as roasted potatoes, carrots, or green beans.

Conclusion:

This St. Paddy's Day Leftover Corned Beef Casserole is a delicious and easy way to use up your leftover corned beef. It's also a great way to get your family to eat their vegetables. The casserole is hearty and filling, and it's sure to be a hit with everyone at the table. So next time you have leftover corned beef, don't throw it away. Make this casserole instead!

Related Topics