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Corned Beef and Potato Bake

User Rating 5 Star Rating (2 Reviews)


This is a delicious meal for the family, baked in one dish, and it's so easy to prepare. Use plain or country-style seasoned hash brown potatoes in this recipe. If you prepare this in advance, cover with foil and refrigerate for several hours or overnight. When you're ready to bake it, remove the foil and bake until hot and browned.


  • 3 cups diced leftover corned beef
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1/2 green bell pepper, chopped
  • 1/2 teaspoon dried leaf thyme
  • 2 tablespoons spicy mustard or grainy mustard
  • 16 to 24 ounces hash brown potatoes, thawed
  • freshly ground black pepper
  • 1 1/2 cups shredded Swiss cheese


Heat oven to 375°. Grease a 9-inch square baking dish or 2 1/2-quart casserole. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add onion and bell pepper and cook, stirring, until tender. Stir in remaining butter, the thyme, and diced corned beef; sauté for 2 minutes. Stir in mustard and set aside.

Press the potatoes lightly in the baking dish. Sprinkle with pepper, and then top the potatoes with about half of the shredded Swiss cheese; spoon the corned beef mixture over the cheese. Sprinkle remaining cheese over the corned beef mixture. Bake for 30 to 40 minutes, or until hot and lightly browned. This will take a little longer if you prepare this in advance and take it right from the refrigerator.
Serves 4.

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Reuben Casserole With Crumb Topping
Corned Beef Hash
Corned Beef and Spinach Strata
Quick and Easy Corned Beef and Cabbage Casserole
Crockpot Reuben Casserole Recipe

User Reviews

Reviews for this section have been closed.

 5 out of 5
Excellent way to use leftover corned beef!!, Member sgbaumann

Easy to make, delicious, microwavable, just really tasty when you've served your corned beef and cabbage dinner and find you have extra! Good stuff, will definitely make again.

6 out of 6 people found this helpful.

See all 2 reviews

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