Corned Beef With Potato O Brien Casserole

Savory corned beef casserole is a delicious fashion to employ up leftovers. Layer buttery potatoes, briny meat, and earthy vegetables in a flossy milk sauce for a comforting bake that's easy to brand!

In that location'south nothing like a couple of delicious casseroles to apply upwards leftover ingredients that you have in the kitchen later on a big meal. And with St. Patrick'south Solar day coming upwards, I'k sure to have leftover corned beef taking up fridge space.

Corned beef casserole is the perfect fix. I take traditional Irish flavors and layer them together into something new, improved, and delicious! Beginning to end, this recipe takes just over an hr to fix. The prep time, notwithstanding, is minimal.

Keeping with tradition, I recommend trying my Guinness Irish Stew for a St. Patrick's Day repast. It'south a thick, savory stew with rich meat and vegetables. Irish Mashed Potatoes, or colcannon, make a great side and are packed with flavor.

If yous want to do it all bootleg, from showtime to finish, and then check out a reader favorite, my guide on How to Make Corned Beef in your own kitchen.

INGREDIENT NOTES AND SUBSTITUTIONS

• Corned Beefiness – This salt-cured meat is very tender and tastes a scrap briny and sour. It goes very well with a number of vegetables, and tin be prepared a number of means.
• Russet Potatoes – This large spud is piece of cake to piece and fantastic for casseroles. White potatoes, which keep their shape almost equally well, can be used as a substitute.
• Milk & Flour – These ii will exist mixed together and poured over the dish, helping to demark the ingredients and set the dish.
• Butter – Melted into the milk, it will exist soaked up by the potatoes for a delicious, rich flavor.
• Shallots – Sweeter and milder than onions, these even has a subtle garlic flavor. A yellow onion tin be substituted in a pinch.
• Brussels Sprouts – Earthy and a scrap biting, these veggies soften and become slightly sweet and savory. You lot can apply sliced cabbage, if preferred.
• Parmesan – This hard cheese is like shooting fish in a barrel to grate and sprinkle over casseroles, vegetables, and salads. It is mild, sweet, and a chip salty. Some recipes use swiss cheese instead. For a substitute with similar textures and flavors, you tin use asiago or romano cheese.

HOW TO MAKE CORNED Beef Casserole

1. Preheat.  Preheat the oven to 425°F.

2. Slice the Ingredients.  Cut the potatoes into ¼" slices, using either a mandolin or a sharp knife so they are all an even thickness. Side by side, thinly slice the meat, shallots, and brussels sprouts. Set aside.

3. Cook the Potatoes.  Add the sliced potatoes to a pan, then pour the milk and butter over the top. Permit the milk to come to a boil before covering the pan and lowering the rut. Simmer the potatoes, keeping the heat depression. Later on 8 minutes, allow the mixture to get cool plenty to handle before removing the potatoes.Layer.  Lay the potato slices on the bottom of an oiled or buttered casserole dish. Set aside the milk and butter mixture. Layer the meat, shallots, and brussels sprouts ane at a time. Add more layers until all of the ingredients are used.

iv. Top and Bake.  Add flour to the boiled milk and butter mixture and whisk well. Cascade over the entire dish. Finally, top with the Parmesan cheese and place the dish in the oven. Bake for 50 minutes until the peak becomes a deep, crispy brown.

5. Serve!  Requite the dish at to the lowest degree fifteen minutes to cool, which volition help it ready for easier slicing.

What vegetables can I use in a corned beef casserole?

My recipe uses cabbage and sometimes I've used mushrooms. Green peppers are also sometimes used for a different texture and odor.

Really, near vegetables would taste delicious in this casserole!

Tin can I freeze corned beef casserole?

This goulash isn't the all-time to freeze after cooking, as the layers and ingredients may go mushy. Also, dairy tends to curdle when thawed and reheated.

You can, however, freeze the sliced meat and thaw information technology in the fridge when you lot're ready to prepare the recipe!

What is the best way to rut leftover casserole with corned beef?

Popular your leftover pan right back in the oven to reheat! This will keep it crispy. Because this is the best way to reheat, refrigerate your leftover dish in the same pan it was broiled in.

• one ane/ii lbs corned beefiness cooked
• ane lb russet potatoes
• two cups milk
• two tbsp butter
• two tbsp all purpose flour
• 4 shallots
• 3 cups brussels sprouts
• 1/2 cup shredded parmesan cheese

• Preheat oven to 425°F. Coat a ix×ix" casserole dish with oil or butter, prepare aside.

• Using a mandolin or knife, slice the potato into 1/4 inch slices. Piece the cooked corned beef thin and set aside. Piece the shallots and Brussels sprouts thin and set aside.

• In a big saucepan add together the sliced potato and cover with milk and butter. Bring to a boil, lower heat and simmer 8 minutes. Plow off heat and allow to cool, enough to handle. Reserve the milk and butter, gear up aside.

• Layer the potato and then the corned beef slices, shallots and Brussels sprouts. Repeat once again using all ingredients.

• Whisk the flour into the milk and pour milk over all and top with Parmesan cheese. Bake for l minutes. Tiptop volition exist a deep, crispy brown. Allow to absurd at least 15 minutes before slicing to serve.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Serving: i g | Calories: 440 kcal | Carbohydrates: 27 chiliad | Protein: 26 g | Fat: 26 k | Saturated Fat: 11 yard | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 10 thousand | Trans Fat: 1 g | Cholesterol: 85 mg | Sodium: 1599 mg | Potassium: 998 mg | Cobweb: three g | Carbohydrate: 7 chiliad | Vitamin A: 647 IU | Vitamin C: 74 mg | Calcium: 234 mg | Fe: 4 mg

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Source: https://keviniscooking.com/corned-beef-potato-gratin-with-brussels-sprouts/

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