Name: St. Patty's Day Leftover Corned Beef Casserole recipe
Ingredients: 2 tablespoons butter;½ onion, chopped;1 pound cooked corned beef, cut into bite-size pieces;½ cup chili sauce;½ cup mayonnaise;1 (14 ounce) can sauerkraut, drained;1 ½ cups shredded Swiss cheese, divided;1 (12 ounce) can refrigerated biscuit dough

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Ingredients

2 tablespoons butter ½ onion, chopped 1 pound cooked corned beef, cut into bite-size pieces ½ cup chili sauce ½ cup mayonnaise 1 (14 ounce) can sauerkraut, drained 1 ½ cups shredded Swiss cheese, divided 1 (12 ounce) can refrigerated biscuit dough

Nutrition Info

545.9 calories carbohydrate: 28.9 g cholesterol: 92.3 mg fat: 36.3 g fiber: 2 g protein: 27.2 g saturatedFat: 14.7 g servingSize: - sodium: 1930.8 mg sugar: 6.9 g transFat: : - unsaturatedFat: : -

Directions

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

Recipe Yield

8 servings

Recipe Note

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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