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St. Patty's Day Leftover Corned Beef Casserole

Rated as 4.4 out of 5 Stars

"What do you do with all the leftover corned beef that you have the day after St. Patty's Day? Here is a casserole that puts the Reuben sandwich to shame. Serve with lime-pear gelatin salad."
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Ingredients

1 h 20 m servings 546 cals
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 2-quart casserole dish.
  3. Heat butter in a skillet over medium heat until bubbly.
  4. Cook and stir onion in the melted butter until browned, about 8 minutes. Set onion aside.
  5. Stir corned beef, chili sauce, and mayonnaise together in a bowl.
  6. Spread sauerkraut in the bottom of the prepared casserole dish.
  7. Spoon corned beef mixture on top of sauerkraut.
  8. Sprinkle cooked onions on top of corned beef mixture.
  9. Top onions with 1/2 cup Swiss cheese.
  10. Cover casserole dish with aluminum foil and place in preheated oven. Bake 30 minutes.
  11. Cut individual biscuits in half. Remove casserole from oven and place halved biscuits on top of casserole. Bake until biscuits are lightly golden brown, about 18 minutes.
  12. Sprinkle remaining 1 cup Swiss cheese on top of casserole. Return to oven and bake until cheese is melted, 3 to 5 minutes.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 546 calories; 36.3 g fat; 28.9 g carbohydrates; 27.2 g protein; 92 mg cholesterol; 1931 mg sodium. Full nutrition

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Reviews

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Wonderful dish with leftovers and additions in this recipe!!!! I am Irish and German...so the corned beef and sauerkraut is PERFECTLY yummy. My husband enjoyed it very much too. Made the recip...

Everyone at my party loved it, and requested it again this year.

This was awsome!!!! it does not have a strong saurekraut taste which I was happy about. A good comfort food for those long winter nights