Ingredients Jump to Instructions ↓

  1. 336 g cooked chopped corned beef brisket

  2. 1 tbsp. plus 2 tsp. butter

  3. 1/2 cup chopped onion

  4. 1 tsp. crumbled dried thyme

  5. 1 tbsp. prepared horseradish

  6. 2 medium baked potatoes, cooled and cut into wedges

  7. 1 cup shredded Swiss cheese

  8. 1/4 cup shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees. Butter a 9 inch glass pie dish. Melt 2 tsp. butter in a large skillet. Add onion and thyme. Cook, stirring frequently, 4 minutes. Remove skillet from heat and stir in brisket, 1 tbsp. butter and horseradish. Arrange potato wedges over bottom and up sides of prepared pie dish. Stir together Swiss and Parmesan cheeses in a small bowl. Sprinkle half of cheese mixture over potatoes. Spoon corned beef mixture over potatoes. Sprinkle remaining cheese over beef. Press down with a spatula. Cover casserole with foil. Bake casserole 25 to 30 minutes until heated through. Let stand 5 minutes before serving.


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