This is a really easy casserole that can be quickly thrown together. We really enjoyed this casserole which is perfect for St. Patrick's Day. I made corned beef and cabbage a couple of days before making this and used the leftover corned beef to make this recipe. Delicious!
1 T. butter
1 medium onion chopped, about 1 C.
1 small green bell pepper chopped, about 1 C.
1 8 oz. can sauerkraut, rinsed and drained
3 (1/4 inch thick) slices corned beef diced into ¼ inch pieces or 3 ½ C. shredded or diced leftover cooked corned beef
1 bag 20 oz. refrigerated shredded hash browns
10 oz. light Alfredo sauce, divided
1 package 6 oz. finely shredded Swiss cheese, divided
1. Preheat oven to 375 degrees. In nonstick 12 in. skillet, melt butter over medium heat. Add onion and bell pepper and cook until tender and onions begin to caramelize, stirring occasionally. Add sauerkraut and corned beef and cook 2 minutes or until heated through, stirring frequently.
2. Spray a 9 inch square or other 2 ½ quart casserole dish with nonstick cooking spray. Spread refrigerated hash browns in dish. Pour half of Alfredo sauce (about ½ C.) over potatoes and sprinkle with 1 C. cheese. Spread corned beef mixture evenly over cheese, then top with remaining Alfredo sauce and cheese to cover.
3. Cover pan with foil and bake 15 minutes. Remove foil and bake 15 minutes longer or until top is lightly browned.
Adapted from Spring ’12 Schnucks Cooks.
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Hi, I'm Faith, a former Family and Consumer Science (Home Economics) Teacher turned work at home Mom, bringing you family friendly, homemade recipes and homemaking tips to simplify your life. Join me on my homemaking and mothering journey.
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