Corned Beef Hot Dish Recipes

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CREAMY CORNED BEEF CASSEROLE



Creamy Corned Beef Casserole image

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

1 can (12 ounces) corned beef, crumbled or 1-1/2 cups diced cooked corned beef
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
8 ounces cheddar cheese, cubed
1 package (7 ounces) small shell pasta, cooked and drained
1 cup milk
1/2 cup chopped onion
2 bread slices, cubed
2 tablespoons butter, melted

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 NOODLE CASSEROLE



Corned Beef Noodle Casserole image

A sure fire hit at family reunions and potlucks.

Provided by hippo183

Categories     Pasta and Noodles     Noodle Recipes

Yield 5

Number Of Ingredients 7

1 (8 ounce) package wide egg noodles
1 (12 ounce) can corned beef
4 ounces processed cheese food (eg. Velveeta)
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
½ cup chopped onion
1 cup seasoned dry bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook noodles until tender and drain.
  • Combine noodles, corned beef, cheese, cream of chicken soup, milk and onion. Pour into a 2 quart casserole dish. Top with buttered bread crumbs.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts : Calories 560.8 calories, Carbohydrate 58.3 g, Cholesterol 113.6 mg, Fat 20 g, Fiber 2.7 g, Protein 35.1 g, SaturatedFat 8.1 g, Sodium 1619 mg, Sugar 7.4 g

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

WHAT TO SERVE WITH CORNED BEEF (14 BEST SIDES)



What to Serve with Corned Beef (14 Best Sides) image

Provided by insanelygood

Categories     Side Dishes

Number Of Ingredients 14

Asian Cabbage Salad
Potato Gratin
Roasted Red Potatoes
Classic Glazed Carrots
Blanched Green Beans
Soft Dinner Rolls
Sauerkraut
Marinated Artichoke Hearts
Deviled Eggs
Fried Eggs, Potatoes, and Peas
Rye Bread and Cheese
Horseradish Sauce
Honey Mustard
Reuben Sauce

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

MACARONI AND CORNED BEEF CASSEROLE



Macaroni and Corned Beef Casserole image

Make and share this Macaroni and Corned Beef Casserole recipe from Food.com.

Provided by MarieRynr

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 (12 ounce) can corned beef, crumbled
1 cup macaroni (cooked and drained)
1/4 lb cheddar cheese, grated
1 cup milk
1 (10 1/4 ounce) can condensed cream of chicken soup
1/2 cup minced onion
3/4 cup buttered bread or 3/4 cup cracker crumb

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.

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