What do you do with all the leftover corned beef that you have the day after St. Paddy's Day? Here is a casserole that puts the Reuben sandwich to shame. Serve with lime-pear gelatin salad.
Preparation Time
25 mins
Cooking Time
60 mins
Total Time
1 hr 25 mins
Calories
546 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
Step 2
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.
Step 3
Stir corned beef, chili sauce, and mayonnaise together in a bowl.
Step 4
Spread sauerkraut in the bottom of the prepared casserole dish.
Step 5
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.
Step 6
Cover casserole dish with aluminum foil and place in preheated oven. Bake 30 minutes.
Step 7
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.
Step 8
Sprinkle remaining 1 cup Swiss cheese on top of casserole. Return to oven and bake until cheese is melted, 3 to 5 minutes.
Ingredients
2 tablespoons butter
½ cup mayonnaise
½ onion, chopped
½ cup chili sauce
1 (12 ounce) can refrigerated biscuit dough
1 ½ cups shredded Swiss cheese, divided
1 pound cooked corned beef, cut into bite-size pieces
