Try these leftover corned beef recipes when you have a little too much left from last night’s dinner!
As much as my family enjoys corned beef, they always leave plenty of leftovers when I make it.
That’s why I keep these easy dishes for leftover corned beef in my back pocket to pull out the next day.
Whatever the reason, I’ve had plenty of opportunities to experiment with different dishes featuring leftover corned beef, and I’ve been pleasantly surprised at the results.
All of these recipes are good, but if you’re someone who enjoys corned beef, cabbage, sauerkraut, and Reubens, you’ll flip for these dishes.
Making thick, hearty stews and chowders are some of my favorite ways to use up any leftover meat.
This one uses shredded cabbage, russet potatoes, chicken broth, and corned beef as a base.
Then you’ll throw in some onions, garlic, heavy cream, and a few herbs and seasonings. After cooking it for about 30 to 40 minutes, it should be ready to go.
This variation on traditional cabbage soup combines cabbage, carrots, potatoes, leftover corned beef, and several tasty, flavorful herbs.
The recipe also calls for a cup of Irish ale.
Unless you’re just dead set against it, I’d recommend using it, as it gives the soup a deep, bold flavor that you can’t get without it.
It’s always nice to make a complete meal with only five ingredients, and that’s all this recipe requires.
It takes only 10 minutes to get this casserole ready for the oven, but it takes about an hour to cook.
Even so, it’s both nutritious and tasty, as long as you’re a fan of cabbage and corned beef, of course.
This yummy casserole requires a few more ingredients than the corned beef and cabbage one, but you can cook it in half the time.
The central part of the casserole only needs four ingredients – corned beef, sauerkraut, Swiss cheese, and pumpernickel bread.
However, it doesn’t taste as good unless you also make the homemade dressing.
For that, you’ll need grated onion, pickle relish, paprika, mayonnaise, and ketchup.
Once you have your dressing ready, assemble your ingredients in layers – bread, beef, dressing, and sauerkraut.
Then you’ll top the whole thing with cheese and bake it for 25 minutes.
If you don’t feel like making the casserole, make a Reuben sandwich instead! For the most part, the ingredients are the same.
You can make the homemade thousand island dressing, or you can buy some.
Once you’ve assembled your sandwich, cook it until both sides are golden brown and the cheese is melted.
Of all the traditional “leftover” recipes, hash is probably the one I make the most. It’s just so simple to put together, and it’s filling and tasty.
I like to make it for breakfast when I know I have a hectic day and may have to skip lunch.
Scramble this stuff together and plop a fried egg on top. It’ll keep you going all day.
This soup has quite a few ingredients, but it’s mostly cooked in an Instant Pot, so it’s not a complicated dish to cook despite the lengthy list.
It’s a delicious soup that’ll put you in mind of Brunswick stew, and I’ve been known to serve it year-round.
It’s warm and comforting enough for the colder months, but it’s light and tasty enough for summer, as well. It’s an all-around tasty treat.
Corned beef may be the most English food on the planet, but that doesn’t mean you can’t put a bit of an Asian flair on it.
Do exactly that by turning the leftover corned beef into egg rolls!
The outside of these rolls is crispy and crunchy, and you’ll stuff each one with Monterey Jack cheese, potatoes, cabbage, and corned beef.
They’re some of the most filling egg rolls you’ll ever taste.
Serve them with some thousand island dressing or mustard sauce for dipping.
Corned beef and cabbage just seem to go hand-in-hand. I suppose we can thank the Irish for that.
This is another cabbage and corned beef Crockpot chowder recipe, and it’s just as yummy as the other soups, chowders, and stews on this list.
It takes several hours to cook, but you can leave it alone to do its thing and not worry about it.
Pro Tip: If you plan on making enough chowder to freeze for later, leave out the potatoes.
They don’t freeze well, and you can always make them in a pot to the side and add them before eating.
This recipe for corned beef cabbage rolls takes a little bit of time to pull together, but it’s worth it in the end.
Be sure to follow the directions for steaming and deveining your cabbage leaves.
That’ll go a long way towards helping your leaves stick to themselves and stay in place.
I love the zesty bite of the prepared mustard, and the Swiss cheese on top is the final delicious touch.
11. Reuben Egg Rolls
Reubens and egg rolls aren’t two things that traditionally go together. However, in the case of these Reuben egg rolls, they work pretty well.
Their crispy outsides are perfectly golden brown, and the insides are mixtures of corned beef, Swiss cheese, and sauerkraut.
They’re simple appetizers that take about 45 minutes to make, and they taste great with mustard sauce or thousand island dressing.
This is basically a shepherd’s pie made with a corned beef filling. It has a spectacular herby taste, and it could win the gold if there were a “heartiest of hearty pies” competition.
The fluffy, cheesy potato and breadcrumb topping is my favorite part, but the rich, flavorful filling isn’t bad either.
When you first click on this recipe and see the picture, you’ll notice the pie’s topping.
It’s done in a lovely ivy and berry motif. Don’t panic; you won’t have to do all that to make it taste amazing.
Believe it or not, though, the decorations aren’t nearly as hard to make as you might think.
The ingredients list isn’t bad either. This is a tasty, beautiful pie that blows chicken pot pie out of the water.
14. Reuben Pudgy Pie
What could be better than buttery and beautifully golden brown bread, the salty sourness of sauerkraut, and the tender juiciness of corned beef?
Whether you make these sandwiches in a skillet at home or over an open campfire, they’re sure to be a hit with everyone who tries them.
If for some reason they’re not, that just means there’s more for you!
Reuben-stuffed baked potatoes aren’t my favorite stuffed potato variation, but they’re definitely in the top five.
The triple dose of Swiss, whipped cream, and parmesan cheeses make the potatoes extra yummy.
The kraut adds a tangy, unique flavor, and the paprika and corned beef round it out nicely.
The potatoes are tasty, low in sugar, and high in protein.
They also have pretty heavy carb and calorie counts, though, so they might need to be a once a month or less kind of indulgence.
These corned beef tacos prove that you can make tacos out of anything.
Surprisingly, though, they taste outstanding. I think it’s the cabbage slaw that sets them off.
The slaw’s made with red (also known as purple) cabbage, jalapeno peppers, onions, mayo, mustard, and apple cider vinegar. It’s tangy with just a hint of sweetness.
The thousand island dressing and the chopped jalapenos top the tacos off perfectly.
The recipe as-is makes about a dozen tacos, so you may want to double it if you have a large family.
No one will eat fewer than three of these things.
17. Reuben Dip
Made from cream cheese, corned beef, Swiss cheese, sauerkraut, and thousand island dressing, this is a Reuben in dip form.
It couldn’t have been any more of a Reuben if you’d thrown a Reuben in a food processor. It tastes best with mini toasts, Triscuits, or rye chips.
18. Reuben Calzones
Calzones are just one more way to put a spin on the traditional Reuben sandwich.
All you’ll need to make them is Swiss cheese, sauerkraut, corned beef, and a tube of refrigerated pizza dough.
Stuff the pizza dough with your ingredients and bake the calzones for about 15 minutes. Serve them with, you guessed it, thousand island dressing.
To be perfectly honest, these are just mini-Reubens.
They contain all the staples of a delicious Reuben – sauerkraut, Swiss cheese, corned beef, and more – on a bite-sized, poppyseed-covered bun.
Despite their small size, they’re pretty filling, and you shouldn’t need more than a couple to fill you up completely.
20. Reuben Nachos
I couldn’t close out this list without working in one more way to eat a Reuben without actually eating a Reuben.
These nachos are a slightly sour, gooey, cheesy mess, but they’re delicious.
Plus, you’ll only need five ingredients to make them, and you can have them done in less than 30 minutes.
They’re a great shared appetizer or something fun and interesting to bring to the next potluck St. Patty’s Day party you attend!
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