Last year, when the Straub's butcher asked if I wanted the 'big' piece of Kobe corned beef for St. Patrick's Day, I was sure the 'small' would be plenty. "Are you sure? he encouraged, "It's really good." I charged ahead, "Sure, I'll take the big one."
Good advice, good decision. The Kobe beef was spectacular, moist and meaty and fork tender in my long-time favorite Corned Beef & Cabbage. The only downside to lots of meat turns out to pure upside: great leftovers. This casserole was a favorite, held over, yes, from last year. It's a keeper.
I might cook some egg noodles or add some caraway or spinach or top it all with mashed potatoes. It's a casserole: it's flexible!
Note to Vegetarians
Time to table: 45 minutes
Serves 4 as main dish, 8 as side dish
16 ounces good sauerkraut (typically, this means from a jar or bag from the refrigerated section) rinsed, drained and squeezed
8 ounces cooked corned beef, diced
2 tablespoons grated onion
8 ounces Swiss cheese, grated
1/2 cup light Thousand Island dressing (how to make 1000 Island dressing)
Pepper to taste
Preheat oven to 350F. Spray 8x8 or 9x9 or pie dish with cooking spray. Mix all ingredients. Arrange in dish and bake for about 30 minutes.
~ Whole Wheat Soda Bread ~
~ Emerald Isle Stew ~
~ more St Patrick's Day recipes ~
including lots of 'green food' for last-minute festive supper ideas
~ more sauerkraut recipes ~
~ more casserole recipes ~
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