Corned Beef And Potato Cheese Bake Food

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.

CORNED BEEF BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes. Meanwhile, in a large skillet, heat butter over medium heat. Add onion; cook and stir until softened, 10-15 minutes. Reduce heat to medium-low; cook until deep golden brown, 20-30 minutes, stirring occasionally., Stir in corned beef, salt, pepper and mustard, if desired; heat through. With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork; season with salt and pepper. Spoon corned beef mixture over top. Top with cheese, dressing, and green onions.

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.

CORNED BEEF HASH BROWN CASSEROLE

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 AND CABBAGE PIZZAS

Steps:

• Preheat the oven to 475˚ F. Line 2 baking sheets with parchment paper. Toss the sliced potatoes with 1 tablespoon olive oil and a big pinch each of salt and pepper. Spread out on the pans and bake until just tender, 8 to 10 minutes. When cool enough to handle, remove the potatoes to a plate. Put new parchment paper on the baking sheets.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the cabbage and a big pinch each of salt and pepper. Cook, stirring occasionally, until tender but not browned, 5 to 7 minutes. Remove from the heat.
• Lightly dust a work surface with flour. Press each piece of dough into a small round, then use a rolling pin to roll each into an 8-inch round. Put 2 dough rounds on each baking sheet. Scatter the cheddar to the edge of each piece of dough. Top with a layer of potatoes, then top with the mozzarella, cabbage and corned beef.
• Bake the pizzas until the crust is golden brown and the cheese is melted and bubbly, 10 to 12 minutes. Top with parsley and Parmesan, then cut into wedges.

CORNED BEEF HASH RUSTIC PIE

Steps:

• Whisk flour, salt and sugar; cut in butter until mixture resembles small peas. Gradually add beer, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Meanwhile, place potatoes and salt in a small saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are crisp-tender, 6-8 minutes. Drain. Return to saucepan; add green onions, butter, mustard and pepper. Cook over medium heat, stirring frequently, until potatoes are tender and browned, 6-8 minutes. Remove from heat; cool., Roll dough between two pieces of waxed paper to a 1/8-in.-thick, 12-in.-diameter circle. Remove top piece of waxed paper; place a 9-in. pie plate upside down over crust. Lifting with waxed paper, carefully invert crust into pan. Remove waxed paper. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Preheat oven to 400°. Prick bottom and sides of crust with a fork; line with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool slightly., To assemble the rustic pie, layer half the corned beef, half the cheese and three-fourths of potato mixture in baked crust. Repeat corned beef and cheese layers; sprinkle with remaining potato mixture. Reroll dough trimmings; use a heart-shaped cookie cutter to make shamrock petals and a knife to cut out a stem. Brush dough trimmings with milk. Bake until crust and cheese are golden brown, 35-40 minutes.

CORNED BEEF NOODLE CASSEROLE

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.

CORNED BEEF AND EGG CASSEROLE

Steps:

• Preheat oven to 375 degrees. Grease 2-quart casserole dish or 9-inch square glass baking dish.
• Melt 2 tablespoons butter in small skillet, saute onions until tender; set aside.
• Place potatoes in bottom of greased casserole dish. Layer corned beef, eggs and sauteed onions.
• In mixing bowl, combine mushroom soup, milk and grated cheese; pour over casserole.
• Melt remaining 2 tablespoons butter in skillet, add bread crumbs and cook over low until crumbs are lightly browned. Sprinkle over top of casserole. Bake for 30 minutes.

CORNED BEEF CASSEROLE

Steps:

• Combine the sour cream, sauerkraut, onion (if using) and garlic.
• Spread mixture onto bottom of 9x13-inch pan.
• Scatter corned beef evenly over mixture.
• Spread cheese on top of corned beef.
• Put bread on top of the Swiss cheese.
• Pour butter on top of bread.
• Bake at 350°F for 1/2 hour.

CORNED BEEF CASSEROLE

Steps:

• In a large bowl, mix together the macaroni, cheese, onion, green bell pepper, corned beef, soup, milk and peas.
• Place this in a lightly greased 9x13 inch baking dish and refrigerate overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Allow dish to come up to room temperature.
• Bake in preheated oven for 1 hour.

CHEESY CORNED BEEF HASH CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch casserole dish.
• In a large bowl, mix together soup, milk, corned beef hash, onion, salt, pepper and noodles. Spoon into prepared casserole and sprinkle with cubed cheese.
• Bake in preheated oven for 30 minutes or until cheese is bubbly.

CORNED BEEF 'N' CHEESE STRATA

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with the corned beef and cheese. Whisk the eggs, milk and pepper; pour over the top. Cover and refrigerate overnight., Preheat oven to 350°. Remove strata from the refrigerator 30 minutes before baking. Cover and bake 40 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 160°. Let stand 5-10 minutes before cutting.

CORNED BEEF HASH BRITISH STYLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place the potatoes in a large pot with just enough water to cover. Bring to a boil and simmer until tender, about 10 minutes. Drain and mash, flavoring with milk, butter, salt or however you like to make them.
• Pour the baked beans into the bottom of a 1 1/2 quart casserole dish. Slice the corned beef and arrange on top of the beans in an even layer. Season with a few dashes of Worcestershire sauce. Top with mashed potatoes.
• Bake uncovered for 25 minutes in the preheated oven. The mashed potatoes should start to crisp up but not yet brown. Top with the cheese and return to the oven. Bake for another 20 minutes, or until cheese is browned.

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.

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.

EASY CORNED BEEF & POTATO BITES

Steps:

• Bake fries as directed on package.
• Top fries evenly with corned beef, sauerkraut and cheese.
• Place 6 topped fries on microwaveable plate. Microwave on HIGH 15 to 20 sec. or until heated through. Repeat with remaining topped fries. Top each with mustard before serving.

CORNED BEEF AND POTATO PIE

Steps:

• Grease 20cm by 20cm pie tin and preheat the oven to 180°C. Sift the flour into a bowl, add the salt, add the butter and lard, cut up and rub into the flour until it resembles breadcrumbs. Add very cold water, bit by bit, mixing with a knife, then bring it together with your hands till the pastry forms a ball, try not to add too much water, just enough. Cover in cling film and chill.
• Peel and chop the potatoes, put them in a large pan of water, add the vegetable stock cube and boil until tender, for approximately 20 minutes. Drain the potatoes and mash, add the knob of butter and plenty of salt and pepper, and the crumbled oxo cube and mix it all together.
• Saute the onions in the knob of butter until soft and then stir into the mashed potato. Chop the corned beef into small squares and stir it into the potato mix with a fork till all combined well. Take the pastry from the fridge and let it rest for five minutes before rolling it out. Roll out just over half of the pastry on a floured surface and line the bottom of the tin with it. (Roll out the remaining pastry for the top of the pie and leave to one side).
• Fill the pie with the potato and corned beef mixture. Wet the edge of the pie dish, lay on the lid, and with a sharp knife trim the pastry from around the pie. Knock up the sides of the pastry, press around the edge with a fork and crimp the edge of the pie with your fingers.
• Make slits in the top of the pie for the steam to escape. Make some pastry leaves with the spare pastry and decorate the pie. Brush the top of the pie with milk. Place the pie in the middle of the oven for about 40 minutes, but check after 30 minutes.

CORNED BEEF MAC AND CHEESE, POTATO CASSEROLE- NUWAVE/FLAVORWAVE

Steps:

• Mix together all ingredients except for the crumbs. Put into a greased 1 1/2 QT casserole dish (round). Top with the buttered crumbs and bake on high for 20-25 minutes covered for 15 -20 minutes. Brown the top the last 5 to 10 minutes. until bubbly and lightly browned.

CORNED BEEF POTATO DINNER

Steps:

• Place potatoes and water in a 3-qt. microwave-safe bowl. Cover; microwave on high for 4-5 minutes or until potatoes are crisp-tender. Add the onion; cover and cook for 1-2 minutes or until onions are tender. Stir in the coleslaw mix. Cover and cook for 2-3 minutes longer or until potatoes are tender; drain., In a large skillet, saute corned beef in oil for 3-4 minutes; drain. Stir in the remaining ingredients. Cook and stir for 1 minute or until heated through. Add to the potato mixture; toss to combine. Cover and microwave for 1-2 minutes or until heated through.