CORNED BEEF AND POTATO BAKE WITH HASH BROWNS RECIPE
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
POTATO CHIP CORNED BEEF CASSEROLE
Make and share this Potato Chip Corned Beef Casserole recipe from Food.com.
Provided by NELady
Categories One Dish Meal
Time 1h10m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together and place in a 9 x 13-inch baking dish. Bake at 350*F for 45 minutes. Remove from oven and sprinkle crumbled potato chips on top. Bake for 15 minutes more.
Nutrition Facts : Calories 1098.4, Fat 50, SaturatedFat 17.8, Cholesterol 68.2, Sodium 1722.4, Carbohydrate 126, Fiber 6.2, Sugar 6.5, Protein 36.9
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
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.
CORNED BEEF CASSEROLE RECIPE
Easy to make Corned Beef Casserole, made with elbow macaroni and cream of chicken soup. Printable recipe from Taste of Southern.com.
Provided by Steve Gordon
Categories Main Dish
Time 45m
Number Of Ingredients 8
Steps:
- Cook pasta about 3 minutes less than called for according to box directions.
- Drain the pasta. Set aside.
- Dice the onion.
- Grate the cheddar cheese.
- Place onion and cheese in a large mixing bowl.
- Add the can of cream of chicken soup.
- Add the milk.
- Stir until fully combined.
- Add the cut up corned beef.
- Fold the beef into the other ingredients.
- Butter a 13x9x2 casserole dish.
- Pour the beef and pasta mixture into the buttered dish.
- Place two tablespoons of butter in a small bowl. Melt butter in microwave.
- Stir the half cup of bread crumbs into the melted butter until fully coated.
- Spread the buttered bread crumbs over the top of the dish.
- Bake at 350F degrees for 30 minutes or until bubbly hot and lightly browned on top.
- Remove from oven when done. Set on folded towel and let cool for 10-15 minutes before serving.
- Enjoy!
POTATO CHIP CASSEROLE
A simple meat and vegetable casserole that fed the teenagers in our family.
Provided by SBLOVIN
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain off the grease. Stir in the green beans and corn, and cook for a few minutes. Mix in the cans of soup until well blended. Transfer to a 9x13 inch baking dish. Top with shredded cheese and crushed potato chips.
- Bake for about 15 minutes in the preheated oven, until the cheese melts and the chips are toasted. If you like crispier chips, you can sprinkle them on top after the cheese has melted, and bake for another 5 minutes.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 19.2 g, Cholesterol 52.4 mg, Fat 19.5 g, Fiber 1.9 g, Protein 19.5 g, SaturatedFat 7.6 g, Sodium 947.6 mg, Sugar 2.9 g
CREAMY CORNED BEEF CASSEROLE
My family really enjoys the flavor of corned beef so I invented this casserole. It is so easy to whip up and your family will love it. -B Overland, Park, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first six ingredients. Transfer to a greased 2-qt. baking dish. Toss bread cubes with butter; sprinkle over top., Bake, uncovered, at 350° for 30 minutes. Cover and bake 15 minutes longer or until golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 536 calories, Fat 29g fat (15g saturated fat), Cholesterol 106mg cholesterol, Sodium 1203mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 2g fiber), Protein 31g protein.
CORNED BEEF CASSEROLE
This Corned Beef Casserole is the perfect dish for Saint Patrick's Day! It contains the classic Irish ingredients of corned beef, cabbage, and potatoes, along with a creamy sauce.
Provided by Melissa Howell
Categories Main Dishes
Time 1h45m
Number Of Ingredients 8
Steps:
- Lightly grease a 9x13 baking dish and preheat your oven to 375 degrees F.
- Place one layer of potato slices on the bottom of the dish.
- Sprinkle with salt and pepper if desired.
- Sprinkle the the chopped onions on top, followed by the shredded cabbage and corned beef.
- Top with the rest of the sliced potatoes and add salt and pepper if desired.
- In a small mixing bowl, stir together the Cream of Celery soup, the milk, and the mustard. Pour over the top of the casserole.
- Cover with foil and bake for 1 1/2 hours. If desired, remove the foil after this time and turn your oven on to "broil" for 2-3 minutes until brown spots begin to form. Watch carefully and remove before burning.
Nutrition Facts : Calories 156 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 5 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 294 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CORNED BEEF AND POTATO CHEESE BAKE
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
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
BISCUIT-TOPPED CORNED BEEF CASSEROLE
A hearty biscuit-topped casserole that is warming and filling! From Taste of Home's Casserole Cookbook.
Provided by truebrit
Categories One Dish Meal
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a large saucepan, and cook onion at medium heat until tender; remove from heat.
- Stir in flour, salt, Worcestershire sauce and pepper.
- Gradually add the milk, stirring well.
- Bring to a boil, and stir for two minutes, or until thickened and bubbly.
- Mix in the potatoes, corn and corned beef.
- Transfer to a greased 13" x 9" x 2" casserole dish.
- Bake, uncovered, at 400F for 25-30 minutes, or until bubbly.
- Top with the biscuits, and bake for an additional 10-15 minutes, or until biscuits are golden brown.
Nutrition Facts : Calories 438.2, Fat 20.2, SaturatedFat 7.9, Cholesterol 60.4, Sodium 1600.4, Carbohydrate 49.5, Fiber 3.5, Sugar 5.8, Protein 16.5
POTATO CORN CASSEROLE
According to my husband, potatoes are the best food there is! He loves them in a variety of dishes. This comforting casserole is quickly prepared in the microwave. --Elsie Dahl, Tower, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Crumble beef into a shallow 2-qt. microwave-safe dish. Sprinkle with salt and pepper. Layer with onion, potatoes and corn. Dot with butter. Cover and microwave on high for 9-10 minutes; stir. , Cover and heat 7-9 minutes longer or until meat is no longer pink and potatoes are tender.
Nutrition Facts : Calories 400 calories, Fat 12g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 380mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein.
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
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.
SCALLOPED POTATOES AND CORNED BEEF CASSEROLE
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
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