Corned Beef And Potato Cheese Bake Food

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PANACKELTY - MY GRANDMA'S BAKED CORNED BEEF AND POTATOES



Panackelty - My Grandma's Baked Corned Beef and Potatoes image

My grandma's recipe, an easy and tasty way mid-week meal made with corned beef, potatoes and onions - simple and packed with flavour. Panackelty is a corruption of the word Pan Haggerty; Panackelty is a baked dish consisting of meat, usually corned beef, bacon or lamb chops, and root vegetables (mainly potatoes and onions) which is left to bake throughout the day in a pot on low heat. Originating in the Sunderland area of North East England, the dish was a favourite of working-class families and was traditionally eaten on Monday as the leftover meat and vegetables from the previous day's meal could be used. A local version of the popular dish of Shepherd's Pie or Cottage Pie. I have a vegetarian recipe for this recipe, Recipe #423399. Historical Note: The families of miners and shipyard workers would often prepare this meal as it could be slow cooked by a housewife during the day while she continued with other household tasks. A hungry worker coming home would also be especially satisfied with the high in fat and carbohydrate content of the dish. There are endless interpretations of the dish, with different families using different ingredients. Other popular panackelty concoctions will include bacon, sausages, black pudding, beef stock, and occasionally pork or lamb chops and additional vegetables such as carrots. The vegetarian version is called Pan Haggerty, and it is thought that the meat version is a corruption of that word.

Provided by French Tart

Categories     Savory Pies

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 5

1 (340 g) can corned beef, sliced
1 large onion, peeled and thinly sliced
3 -4 large potatoes, peeled and thinly sliced
2 beef bouillon cubes (dissolved in 3/4 pint of water)
salt and pepper

Steps:

  • Layer onions, corned beef and potatoes in an ovenproof dish, finishing with a top layer of potatoes, seasoning with salt and pepper between each layer. (My grandma used an old oval enamel dish). Pour over the oxo stock and cover with a lid or foil.
  • Cook in the pre-heated oven, (Gas mark 5/190C/380F) for an hour, removing the lid/foil for the last quarter of an hour, continue baking until the potatoes are browned and cooked.
  • Serve hot with fresh green vegetables.

Nutrition Facts : Calories 446.5, Fat 16.6, SaturatedFat 5.5, Cholesterol 83.5, Sodium 1287.3, Carbohydrate 53, Fiber 6.6, Sugar 4.1, Protein 21.7

POTATO CHIP CORNED BEEF CASSEROLE



Potato Chip Corned Beef Casserole image

Make and share this Potato Chip Corned Beef Casserole recipe from Food.com.

Provided by NELady

Categories     One Dish Meal

Time 1h10m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 7

1 lb elbow macaroni, cooked and drained
2 (10 3/4 ounce) cans cream of mushroom soup
1/2 lb longhorn cheddar cheese, cubed
1 cup crumbled canned corned beef (I use 2 cups)
1 small onion, diced
1 cup milk
1 cup crumbled potato chips (can use more)

Steps:

  • Mix all ingredients together and place in a 9 x 13-inch baking dish. Bake at 350*F for 45 minutes. Remove from oven and sprinkle crumbled potato chips on top. Bake for 15 minutes more.

Nutrition Facts : Calories 1098.4, Fat 50, SaturatedFat 17.8, Cholesterol 68.2, Sodium 1722.4, Carbohydrate 126, Fiber 6.2, Sugar 6.5, Protein 36.9

CORNED BEEF BAKED POTATOES



Corned Beef Baked Potatoes image

Corned beef and potatoes make a good team! This yummy dish is an easy way to use up any leftover corned beef, or you can buy a small amount at a deli. You can even make these ahead, or make extra to freeze for later. -Kallee Krong-McCreery, Escondido, California

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 4 servings.

Number Of Ingredients 10

4 large baking potatoes
1 tablespoon butter
1 medium onion, sliced
1-1/2 cups finely chopped cooked corned beef
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon prepared mustard, optional
1 cup shredded Swiss cheese
1/3 cup Thousand Island salad dressing
1/2 cup thinly sliced green onions or minced fresh parsley

Steps:

  • Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes. Meanwhile, in a large skillet, heat butter over medium heat. Add onion; cook and stir until softened, 10-15 minutes. Reduce heat to medium-low; cook until deep golden brown, 20-30 minutes, stirring occasionally., Stir in corned beef, salt, pepper and mustard, if desired; heat through. With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork; season with salt and pepper. Spoon corned beef mixture over top. Top with cheese, dressing, and green onions.

Nutrition Facts : Calories 625 calories, Fat 28g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 1060mg sodium, Carbohydrate 71g carbohydrate (7g sugars, Fiber 9g fiber), Protein 23g protein.

SCALLOPED POTATOES AND CORNED BEEF CASSEROLE



Scalloped Potatoes and Corned Beef Casserole image

Provided by My Food and Family

Categories     Home

Time 1h

Number Of Ingredients 7

1 can cheddar cheese soup
1/3 cup milk
1 pimento, chopped (optional)
2 Tbsp chopped fresh parsley
3 cups cooked potatoes, sliced
1 can (12 oz.) corned beef, sliced
1 cup shredded cheddar cheese

Steps:

  • Mix together first 4 ingredients.
  • Layer potatoes and corned beef in shallow 2 quart baking dish. Pour soup mixture over top and sprinkle with shredded cheddar cheese.
  • Bake at 350 degrees F for 40-50 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

HEARTY POTATO SOUP WITH IRISH CHEDDAR AND CORNED BEEF



Hearty Potato Soup With Irish Cheddar and Corned Beef image

You can substitute sharp cheddar for Irish cheddar. Love the idea of the corned beef in the potato soup; however, I would reduce the amount of cheese in the recipe. I plan to make this asap. Recipe is from cdkitchen.

Provided by DailyInspiration

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup unsalted butter
2 small leeks, trimmed and chopped (slit lengthwise, and thoroughly washed)
1 large yellow onion, chopped
1 carrot, peeled and chopped
1 garlic clove, minced
1/2 cup all-purpose flour
6 cups organic chicken broth
3 lbs baking potatoes, peeled and cut into 1/2 inch cubes
1 lb sharp cheddar cheese (or to your taste)
1/3 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup heavy cream (or half and half)
1/4 lb lean corned beef, thinly sliced and chopped
3 tablespoons fresh chives, finely chopped (or scallions)

Steps:

  • In a large saucepan, melt the butter over medium-high heat. Add the chopped leeks, onion, carrot and garlic. Saute the vegetables; stirring occasionally, until they are glossy and have started to soften - about 5 minutes.
  • Stirring continuously, sprinkle in the flour. Still stirring, gradually pour in the chicken broth. Add the potatoes. Bring the liquid to a boil. Reduce heat to maintain a simmer and cook, partially covered, until the potatoes are tender enough to be pierced easily with a table fork, about 15 minutes.
  • Place the shredded cheese in a large heat proof mixing bowl. Ladle in about a quarter of the hot liquid from the soup and stir with a sturdy wooden spoon until the cheese has completely melted and is fully blended inches Carefully pour the cheese mixture back into the saucepan and stir until fully incorporated.
  • Stirring continuously, gradually pour in the heavy cream and add the salt and pepper. Continue to heat the soup until it almost reaches the boiling point. Turn off the heat, taste the broth, and adjust the seasonings if necessary with a little more salt and pepper. Ladle the soup into heated bowls. Garnish each bowl with the chopped corned beef and the chopped chives. Serve immediately.

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