Tag Archives: corned beef

Have plenty of corned beef leftover from your St. Patrick’s Day celebrations? Use the leftovers and try this delicious reuben casserole recipe.

Leftover roaster oven corned beed

If you’re a fan of reuben sandwiches, you’ll love this deconstructed version. We took all your favorite reuben ingredients and transformed them into a delicious casserole that can feed the entire family.

Reuben Casserole  Reuben Casserole  Reuben Casserole

 

 

 

 

 

In a baking dish, layer leftover corned beef and sauerkraut. Then spread thousand island salad dressing on top of the sauerkraut. Top with shredded swiss cheese and finish with a homemade bread crumb topping made from cubed rye bread mixed with butter. How easy is that?

Reuben Casserole  Reuben Casserole  Reuben Casserole

Bake the casserole for 40 to 45 minutes at 350 degrees until the casserole is heated through and the rye bread topping is toasted and golden brown.

Reuben Casserole

The casserole layers combine to taste exactly like a reuben sandwich from your favorite deli. Make it for an easy weeknight dinner post-St. Patty’s Day or keep it in rotation throughout the year if your family doesn’t need an excuse like St. Patrick’s Day to enjoy corned beef.

Reuben Casserole

Reuben Casserole
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Servings
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Servings
6
Reuben Casserole
Votes: 0
Rating: 0
You:
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Print Recipe
Servings
6
Servings
6
Ingredients
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Instructions
  1. Heat oven to 350°F.
  2. Spray a 13x9-inch baking dish with nonstick cooking spray.
  3. In a medium bowl, stir bread cubes and butter until cubes are coated. Set aside.
  4. Layer corned beef and sauerkraut in prepared dish. Spread dressing over sauerkraut and top with 2 cups shredded cheese and bread cubes.
  5. Bake 40 to 45 minutes or until mixture is heated through and bread cubes are toasted.
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St. Patrick’s Day is a great excuse to pick up a corned beef brisket and make an Irish feast for dinner. Since there’s plenty of room in the Hamilton Beach® 22-quart roaster oven, we decided to cook the main course and sides together. This roaster oven corned beef and cabbage with potatoes is the perfect meal for feeding a green-wearing crowd.

Roaster Oven Corned Beef & Cabbage

Rinse the corned beef and pat it dry. Then place it on the roaster oven rack. Place the meat into the roaster oven on the rack and pour chicken broth and corned beef seasoning (it will come in a packet when you purchase the meat at the grocery store) over top.

Roaster Oven Corned Beef & Cabbage

Cover and cook for 2 ½ to 3 hours at 325 degrees.

Roaster Oven Corned Beef & Cabbage

Remove the roaster oven lid and cover the meat with a simple glaze (made of brown sugar, ketchup, and mustard). Arrange your sides – cabbage and potatoes – around the roaster oven. Cover and cook for an additional hour until the meat is fully cooked and the potatoes are fork tender.

Roaster Oven Corned Beef & Cabbage

What’s great about this corned beef and cabbage recipe is that it all cooks together in the roaster oven. You can leave the stove off completely or use it to make other St. Paddy’s favourites like shepherd’s pie or green velvet cupcakes for the kids. Slice the corned beef and return it to the roaster oven so your party guests can serve themselves or plate everything together for a festive family dinner. If you’ve got the luck of the Irish, you’ll have leftovers to make corned beef reuben sandwiches throughout the week.

Roaster Oven Corned Beef & Cabbage

Roaster Oven Corned Beef and Cabbage
Votes: 0
Rating: 0
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Print Recipe
Servings
14
Servings
14
Roaster Oven Corned Beef and Cabbage
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
14
Servings
14
Ingredients
Servings:
Units:
Instructions
  1. Remove rack from roaster oven. In roaster oven insert pan, stir together broth and spice packets.
  2. Heat roaster oven to 325°F.
  3. In a small bowl, stir together brown sugar, mustard and ketchup. Set aside.
  4. Rinse corned beef and pat dry. Place on rack.
  5. Use roaster rack to carefully place corned beef in roaster oven. Pour broth mixture over corned beef.
  6. Cover and roast for 2 ½ to 3 hours.
  7. Spread brown sugar mixture on top and sides of meat. Arrange cabbage and potatoes around meat.
  8. Cover and cook 1 hour or until meat is fork tender.
  9. Remove cabbage and potatoes to a serving bowl.
  10. Using oven mitts, remove to a cutting board. Let meat stand 10 minutes. Remove meat from rack before slicing.
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