I love corned beef and cabbage for St. Patrick’s Day dinner, but I always end up with way too many leftovers. Here’s a recipe that uses up the excess corned beef, but doesn’t taste at all like a re-run! In fact, it’s fancy enough to serve to company or have for a special Friday night dinner. This is definitely a more-sophisticated dish, but once you try it, you’ll be sold!
And if you didn’t actually fix a corned beef dinner for St. Patty’s, you can always pick up corned beef (precooked and ready to use) in the Brookshire’s deli!
Prep time: 25 minutes; Cook time: 25 minutes
1 1/4 cups crushed Triscuit or other whole-grain crackers
1 Tbs flour
2 Tbs plus 2 tsp butter, melted
5 green onions, chopped
1 Tbs butter
1 1/2 cups (6 oz) shredded Swiss cheese, divided
1/2 cup corned beef slices, cut in strips
1/2 cup sauerkraut or cooked cabbage
1 cup half-and-half or whole milk
1 Tbs flour
1/2 tsp ground mustard
1/4 tsp salt
In a small bowl, combine the cracker crumbs, flour, and butter; press onto the bottom and up the sides of a 9-inch pie plate. Bake at 375 degrees for 10 minutes or until edges are lightly browned.
Meanwhile, in a small skillet, sauté onions in butter until tender. Set aside. Sprinkle ½ cup cheese over the crust. Top with corned beef, sauerkraut and remaining cheese. Beat the eggs, cream, flour, mustard, salt and cooked onions. Pour this over the cheese.
Bake, uncovered, at 375 degrees for 25 to 30 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before slicing.