Rustic Corned Beef and Potato Bake with Swiss and Horseradish
This hearty casserole transforms leftover corned beef into a comforting family meal. Tender potato wedges form the base and decorative border while savory corned beef mingles with caramelized onions, fresh thyme, and tangy horseradish butter. Swiss and Parmesan cheeses melt into golden perfection, creating a satisfying dish that's perfect for St. Patrick's Day or any time you crave warming comfort food. The rustic presentation makes it ideal for casual family dinners or potluck gatherings.
Ingredients
- 12 ounces corned beef brisket, coarsely choppedleftover roast beef1:1meat
similar texture and flavor
- 1 tablespoon butter, divided
- ½ cup onions, chopped
- 2 teaspoons fresh thyme, chopped
- 1 tablespoon jarred horseradish, gratedfresh horseradish1:2condiment
more intense heat
- 1 tablespoon butter, softened
- ½ teaspoon salt
- ¼ teaspoon black pepper, freshly ground
- 1 cup Swiss cheese, shredded
- ¼ cup Parmesan cheese, shredded
- 2 cups potato wedgeshash browns1:1starch
different texture
- green onions, sliced
Instructions
- 1
Heat oven to 375°F
- 2
Prepare horseradish butter by combining softened butter with grated horseradish, salt, and pepper
- 3
Melt butter in large nonstick skillet over medium heat
- 4
Add onion and thyme and cook until tender
- 5
Remove from heat and stir in corned beef and horseradish butter mixture
- 6
Coat bottom and sides of pie plate with remaining butter
- 7
Arrange half of potato wedges in single layer over bottom of pie plate
- 8
Stick remaining potato wedges upright around the edge of the pie plate
- 9
Combine cheeses in small bowl
- 10
Sprinkle potatoes with half of cheese mixture
- 11
Top with corned beef mixture and remaining cheese mixture
- 12
Press firmly with spatula to compact layers
- 13
Cover with aluminum foil
- 14
Bake until heated through
- 15
Uncover and continue baking until cheese is melted and edges begin to brown
- 16
Let stand before cutting into wedges
Tips
Press the layers firmly with a spatula to ensure the casserole holds together when cut into wedges.
Let the bake rest for 5 minutes after removing from oven to allow the cheese to set slightly for cleaner slices.
Arrange the upright potato wedges around the edge for an attractive rustic presentation that also helps contain the filling.
Good to Know
Refrigerate leftovers covered for up to 3 days. Reheat individual portions in microwave or cover and reheat in 350°F oven until warmed through.
Can be assembled up to 4 hours ahead. Cover and refrigerate, then add 5-10 minutes to initial covered baking time.
Cut into wedges and garnish with sliced green onions. Serve with a simple salad or steamed vegetables.
Common Mistakes
Don't skip pressing the layers with a spatula or the casserole may fall apart when sliced.
Avoid overcooking the onions in the initial sauté step to prevent them from becoming mushy.
Substitutions
Dairy-Free Swaps
General Alternatives
similar texture and flavor
more intense heat
different texture
FAQ
Can I use fresh corned beef instead of leftover?
Yes, cook corned beef brisket until tender, let cool, then chop coarsely. You'll need about 12 ounces cooked weight.
What if I don't have a pie plate?
Use an 8x8 inch baking dish instead. The presentation will be different but the flavors remain the same.
How long will leftovers keep in the refrigerator?
Properly stored leftovers will keep for up to 3 days. Reheat individual portions in the microwave or oven until heated through.