Best Corned Beef And Macaroni Salad Recipes

ST. PATRICK'S LINGUINE

Steps:

• In a large saute pan over medium-high heat, add the butter and 1 tablespoon canola oil. Add the carrots and cabbage and saute until they are just tender and the cabbage is starting to caramelize, about 20 minutes. Stir in the shallots and garlic and saute 3 to 4 minutes longer. Add the corned beef and black pepper and cook until the beef is starting to crisp, about 10 minutes. Stir occasionally during this process. Deglaze the pan with the white wine. Add in the cream, half- and-half, the mustards and the horseradish. Let simmer until the sauce has tightened up a bit, about 5 minutes. Stir in the shredded cheese and adjust seasonings, as needed. Stir in the peas and the pasta, then transfer into a serving dish. Serve immediately garnished with the Parmesan.

HEARTY REUBEN SALAD

Steps:

• In a large salad bowl, combine the lettuce, sauerkraut, cheese, corned beef and parsley. Drizzle with dressing; toss to coat. Garnish with croutons and eggs. Serve immediately.

QUICK REUBEN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• Mix pasta, corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing together in a bowl until evenly coated.

CORNED BEEF MAC & CHEESE

Steps:

• 1. Preheat oven to 350 degrees. Lightly butter a casserole dish.
• 2. Cook macaroni according to package instructions drain and return to pot.
• 3. In a large bowl, mix the shredded cheeses.
• 4. Over medium-high heat, melt 4 tbsp butter in a large saucepan; add corned beef and onion and sauté until beginning to brown.
• 5. Reduce heat to medium. Add flour to pan and whisk until well blended and the flour is absorbed. Cook 2-minutes, stirring constantly to prevent burning.
• 6. Add the milk and cream slowly, whisking constantly until mixture thickens. Stir in cream of mushroom.
• 7. Add cheeses to cream sauce one handful at a time, stirring constantly and allowing each addition of cheese to completely melt before adding the next. If you need to add more milk at this point you can.
• 8. Combine sauce with the macaroni and mix well.
• 9. Pour into the buttered casserole. Top with reserved cheese. Sprinkle Panko crumbs evenly over top.
• 10. Bake until bubbly and browned approximately 30-40 minutes.

MJ'S CORNED BEEF SALAD

Steps:

• In a large frying pan cook corned beef on med heat to melt the fat off then set aside to cool.
• Once cooled, dice both the bell pepper and the onion and mix into the corned beef with a large wooden spoon.
• Then add the coleslaw mix the same way.
• Then add the horseradish and salt and pepper to taste.
• Finally add in the mayo.
• It's like with chicken or tuna salad, everyone likes a different consistency, so use the mayo to achieve desired viscosity.

MACARONI AND CORNED BEEF CASSEROLE

Steps:

• Mix together all ingredients except for the crumbs. Put into a greased 1 1/2 QT casserole dish. Top with the buttered crumbs and bake at 350*F for 35 to 40 minutes until bubbly and lightly browned.

CORNED BEEF AND MACARONI SALAD

Steps:

• 1. Cut beef into small cubes.
• 2. Cook macaroni in boiling salted water for about 20 minutes. Drain and rinse with cold water.
• 3. In a medium size bowl combine mayonnaise, relish, beef, vegetables, and salt and pepper. Chill and serve.