Reuben Casserole

This is THE recipe you NEED to put those fantastic St. Patricks Day leftovers to work, and just maybe cure the hangover. Think of this as a bit of a corned beef hash taken to the next level and kicked up a notch! Now go get those leftovers and let's make some Reuben Casserole.

Now I called this Reuben Casserole because as I was making it, adding ingredients and layering in the leftovers, it dawned on me. I started out to make a corned beef hash, but then I wanted a sauce on top. I found some gherkin pickles in the fridge as I was rummaging and suddenly I had all the components of a Reuben in front of me.

The real kicker was when I put it on the table my mom said, "This tastes like a Reuben", her favorite sandwich. So that sealed the deal. Put your leftover corned beef, cabbage, potatoes, and a little remoulade sauce to work for this extra special Nextover dish that is sure to please!

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📖 Recipe

Reuben Casserole

This is a recipe that utilizes your leftover corned beef and cabbage from St. Patricks Day. It is the bulk of the recipe but could be made anytime you want a little bit of those flavors.

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Ingredients

• 2 cups Corned Beef, cooked, diced
• 2 cups Green Cabbage, roasted or steamed, diced
• 2 cup Red Potatoes, steamed and diced or mashed
• 2 cups Irish Cheddar Cheese
• 1 cup Remoulade Sauce or Thousand Island Dressing
• ¼ cup Gherkin Pickles, chopped
• Green Onions, chopped - optional

Instructions

1. In a large skillet heated over medium-high heat, cook the corned beef, cabbage, and potatoes until warmed through. Top with cheddar cheese and cook under the broiler until the cheese is browned.
2. Top with a drizzle of remoulade sauce, the chopped pickles, and green onions.
3. Enjoy.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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