Several years ago we went on a date to McCool’s Irish Pub. We ordered Bangers and Mash and the Corned Beef Casserole. As we always do we discussed how we could improve on the meal. Our Corned Beef Casserole has become a favorite. Sometimes it is a way to re-purpose our corned beef leftovers and other times we cook the corned beef just for the casserole.
4-5 lbs Corned Beef Brisket
2 lbs Gold Potatoes
1 small head Cabbage
2 cups Medium Cheddar Cheese Shredded
1 cup Dubliner White Cheddar Cheese Shredded
1 1/2 cup Mayonnaise
6 oz Horseradish Sauce
1 cup Medium Cheddar Cheese Shredded
Boil Corned Beef as directed on package. Once cooked remove fat and shred.
Slice Potatoes 1/4 inch thick.
Chop Cabbage into 1 inch pieces.
Partially cook the potatoes.
Option 1: Steam for 2 minutes in a microwave steam cooker.
Option 2: In a large pot boil 4 qt water. Add potatoes and return to a boil.
Drain off excess water.
Partially cook cabbage by steaming for 3 minutes.
Combined mayonnaise, horseradish sauce, and the first 3 cups of cheeses to make the sauce.
Preheat oven to 350 degrees.
In a 9×13 casserole pan start by lining the bottom of the pan with half of the potatoes. Dollop half the sauce over the potatoes. Cover the sauce with a layer of half of the corned beef followed by a layer of half the cabbage. Continue with the last half of the potatoes. Dollop remaining sauce over the potatoes. Cover the sauce with the remaining corned beef followed by the reaming cabbage.
Bake for 45 minutes. Top with remaining cup of cheese. Turn off oven leaving the casserole in the oven to melt the cheese melt for 5 – 10 minutes.
Remove and let cool for 5 – 10 minutes before serving.
We participate in produce co-op called the Bountiful Baskets. When we got leeks for the first time I did not know what to do with them. I googled leek recipes and I found a Potato Leek Soup. I started with that recipe, but found it bland. So I added some onions and ham to it. The next time we smoked ham I kept the bone and some of the ham in the freezer for the next time we got leeks. I replaced the chicken stock by boiling the bone to make ham stock. We found that smoked ham is our favorite in this soup.
1 ham bone
1 1/2 cups leeks
1 medium onion
2 T Garlic
2 cups yellow potatoes
2 cups diced ham
4 T unsalted butter
1/2 cup flour
2 cups whipping cream
2 cups half and half
Boil ham bone in 4 Qt Water for 30 minutes on high.
Step Two :
Chop leeks and onions. Crush Garlic and Cube Potatoes and Ham.
Remove bone form the water. Add in leeks, onions, and garlic. Return to a boil.
Add in potatoes and return to a boil. Once boiling turn heat down to medium for 10 minutes.
Add in Ham, turn up to high and return to a boil. Add butter.
Whisk together flour and whipping cream together.
Reduce to medium heat. Add whipping cream mix to the pot. Whisk in half and half and continue whisking until thickened.
Remove from heat and enjoy.
Makes 12 to 14 1 cup servings.