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Ideas for Left Over Corned Beef

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Here are some Ideas;

Open Faced Rueben Sandwich:
Printable Version

You will need:
Thinly sliced corned beef-4 ounces.
2 slices of Rye bread
Russian salad dressing (mayonnaise, catsup and pickle relish)
2 slices of Swiss cheese
3 tablespoons of Sauer Kraut
½-1 tablespoon butter

Method:

In your toaster toast one slice of bread. When it is done toasting cut it
in half from corner to corner. Using a flat top grill or griddle, over medium heat,
add the Corned Beef and Sauer Kraut and heat. Take the other slice of bread and spread the butter
on one side and place on the flat top grill or griddle. Spread Russian dressing on the top of the bread.
Turn heat down to low. When the Corned Beef and Sauer Kraut is warmed through place on top of the bread and Russian dressing. Add the Swiss cheese on the top and melt. Place on top of the toast spears.

Serve with your favorite potato chips or French fries.

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Here's a great idea for leftover potatoes and Corned Beef:

Potato Salad with Corned Beef:
Printable Version

You will need:
2 hard boiled eggs, chopped
3 boiled potatoes, diced
Approximately 1 to 2 cups of mayonnaise
¼ cup diced Corned Beef
¼ diced onion
Pickle relish to taste
1-2 stalks celery, diced.
Dijon or salad mustard to taste.
Salt, pepper and garlic salt to taste.

Method:
In a medium size bowl combine all ingredients and mix well. Season to taste.
You may need to add more mayonnaise to make it the consistency you prefer.
Chill before serving.

Reuban Casserole
Printable Version

2 16-ounce cans sauerkraut, drained
1/2 Cup finely chopped onion.
16 ounces corned beef, (shredded or chopped)
4 cups Swiss cheese ( shredded or sliced )

1 cup mayonnaise
1 cup Thousand Island Dressing
or 1/2 C catsup and 1/2 cup Mayonaisse
1/2 Cup chopped dill pickle slices
1/2 stick butter
2 slices rye bread, chopped in food processor
or
1/2 cup bread crumbs, 1 T caraway seeds

Layer ingredients in a 13 x 9" dish in the order listed.
Mix together the mayo and dressing and pour over.
Melt the butter and stir in the crumbs. Sprinkle over top of the casserole.
Bake in a 375 °F. oven for 30 minutes.

Hot Corned Beef
Hot Corned Beef Party Sandwiches
Printable Version

Ingredients:

2 cups chopped corned beef
1 cup shredded cheddar cheese
1 cup of diced black or green olives (leave pimento)
1 cup of finely chopped onions
3/4 cup of chili sauce
1 Tbs. Worcestershire sauce
dash of garlic powder
dash of Tabasco sauce
hamburger buns
aluminum foil

Preparation:

In a large bowl, combine the corned beef and cheddar cheese together. When mixture is in a spreadable consistency, add the diced olives and onions. Slowly add the chili sauce and taste for desired tanginess. (The tangier the better, Matt says.)

Add the Worestershire, garlic, and Tabasco to really kick it into high gear. Once everything is mixed together spread onto hamburger buns, wrap in aluminum foil, and bake in a preheated 350 degree oven for 30-45 minutes.

Corned Beef Hash Au Gratin Recipe
Printable Version

2 cups chopped corned beef
2 cups chopped cooked potatoes
Milk to moisten
Mazola
Coarse bread crumbs
1 small onion put through food chopper

Combine the corned beef, potatoes and onion, or use one cup of potato, a second of chopped beets, carrots or cabbage that may be left over. Pour in enough milk to bind the mixture together and season to taste with salt and pepper. Thoroughly oil muffin pans with Mazola and dust with coarse bread crumbs. Pack in the hash, cover with coarse crumbs moistened with Mazola and bake in a hot oven, 375 degrees F.

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