Layered Corned Beef Bake Recipes

CORNED BEEF CASSEROLE

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.

LAYERED BEEF CASSEROLE

Steps:

• In a greased 13x9-in. baking dish, layer the potatoes, corn, green pepper, onion and carrots. Crumble beef over vegetables. Pour tomato sauce over top. Sprinkle with salt and pepper. , Cover and bake at 350° for 2 hours or until meat is no longer pink and a thermometer reads 160°. Sprinkle with cheese. Let stand for 10 minutes before serving., Freeze option: Before baking, cover and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed, increasing time as needed to reach 160°. Sprinkle with cheese before serving.

A SLICE OF HEAVEN (BAKED CORNED BEEF)

Steps:

• Preheat oven to 270 degrees F (132 degrees C).
• Rinse corned beef in running water to remove about 1/2 of the salt and trim away any fat. Place corned beef in a baking dish and spread a 1/4-inch layer brown sugar over beef. Cover the baking dish with aluminum foil.
• Bake in the preheated oven until an internal temperature of 145 degrees F (65 degrees C) is reached, about 2 hours.

PANACKELTY - MY GRANDMA'S BAKED CORNED BEEF AND POTATOES

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.

LAYERED CORNED BEEF BAKE

Steps:

• Cook potato slices, covered, in large amount of boiling salted water till nearly tender, about 15 minutes.
• Add cabbage; cook 5 minutes more.
• Drain; set aside.
• In saucepan melt butter; blend in flour and salt.
• Add milk all at once; cook and stir till thickened and bubbly.
• Remove from heat; stir in mustard.
• Add drained potatoes and cabbage; mix well.
• Turn half of the vegetable mixture into a 2-qt. casserole, top with corned beef slices.
• Spoon remaining vegetable mixture over all.
• Bake, covered, at 350 till casserole is heated through, 25 to 30 minutes.
• Sprinkle with paprika, if desired.

LAYERED REUBEN CORNED BEEF CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Rinse and drain sauerkraut. Place in the bottom of a greased 1 1/2 quart casserole.
• Mix together dressing and mayonnaise.
• Top the sauerkraut with half the cheese, then half of the dressing, all of the corned beef, then the remaining cheese, and remaining dressing.
• Bake until it starts to bubble.
• Top with rye slices, brushed with melted butter and bake 10 minutes more.
• You could also just bake it until bubbly and spoon it onto rye or pumpernickle bread instead of the party rye, if you wanted to.

CORNED BEEF AND POTATO CHEESE BAKE

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.

LAYERED REUBEN CASSEROLE

Steps:

• Heat oven to 350ºF.
• Cut 4 bread slices into 1/2-inch cubes; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray. Cover with half the corned beef. Top with layers of sauerkraut, pickles and 1 cup cheese; cover with remaining corned beef and cheese.
• Whisk eggs, milk, dressing and mustard until blended; pour over ingredients in dish. Add remaining bread slice to blender; blend until fine crumbs form. Sprinkle over casserole.
• Bake 40 min. or until casserole is set in center and top is golden brown.

REUBEN CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread bread cubes in the bottom of a 9x13 inch baking dish. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all.
• Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake in the preheated oven for 20 minutes.
• Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.

CORNED BEEF & NOODLE CASSEROLE

Steps:

• Cook noodles 10 minute in boiling water. Drain and rinse with cold water.
• In a large bowl, mix soup, milk, onion, corned beef and cheese.
• Add cooked noodles and mix thoroughly.
• Grease 2 quart casserole.
• Pour mixture into casserole.
• Bake in preheated 350 deg. oven.
• 40-45 minute until bubbly.