Creamy Corned Beef Bake Food

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.

CREAMY CORNED BEEF CASSEROLE

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.

CREAMY CORNED BEEF BAKE

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 40-45 minutes or until golden brown. Let stand for 10 minutes before serving.

LUBY'S CAFETERIA BAKED CORNED BEEF BRISKET W/ SOUR CREAM NEW POT

Steps:

• Preheat the oven to 225 degrees F.
• In a roasting pan with a cover, place the meat. Cover and bake in the preheated oven for 3-1/2 hours or until tender.
• Remove from the oven. Increase the oven temperature to 350 degrees F.
• In a small bowl, mix the brown sugar and mustard. Spread the mixture over the meat. Bake uncovered for 15 minutes.
• In a large saucepan, boil the potatoes in enough water to cover for 8 to 10 minutes or until tender. Drain.
• In a bowl, whisk together the sour cream, butter/margarine, horseradish, salt, and white pepper.
• Pour the mixture over the potatoes. Using a rubber scraper, mix gently to coat evenly. Serve with the meat.

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.

CREAMY CORNED BEEF HASH PINWHEELS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Add corned beef hash and break up larger chunks. Cook until browned on one side, 5 to 8 minutes. Turn and brown other side. Sprinkle with garlic powder and ground pepper. Transfer to a paper-towel-lined plate.
• Spread 1 dough sheet out onto lightly greased sheet of waxed paper. Spread half of the cream cheese over the dough sheet, leaving a 1/2-inch margin all around. Spoon half of the cooked corned beef hash evenly over cream cheese. Roll dough up into a log, starting at a long edge. Repeat steps to make another log with second dough sheet.
• Cut each roll into 1/2-inch thick slices (you should end up with 16 rolls total.) Place slices onto an ungreased baking sheet.
• Bake in the preheated oven until pinwheels are golden brown, 12 to 14 minutes. Serve immediately.