By Bill Daley
St. Paddy's Day will be over after today and what will you be left with besides a mammoth headache? If you're like me, there will be lots of cold corned beef, boiled potatoes, cabbages or leeks crowding the refrigerator shelves.
Time to make a casserole. Just assemble your already cooked ingredients, add a little bacon, horseradish, sour cream and some grated Irish cheese, and you have a warming, satisfying dish in about 40 minutes.
This is one of those "kitchen sink" casseroles; you can add whatever you have in whatever amount, such as cooked carrots, parsnips, turnips or onions.
Hangover corned beef casserole
Prep: 10 minutes
Cook: 40 minutes
6 strips bacon, diced
4 leeks, split, thinly sliced
6 cooked potatoes, peeled, sliced
1/2 pound cooked corned beef, sliced
1/2 cup sour cream
1/4 cup prepared horseradish
1 cup grated Irish cheddar
1. Heat oven to 375 degrees. Cook bacon in a skillet over medium heat to render the fat, about 5 minutes. Add the leeks; cook, stirring, until softened and lightly colored, about 3 minutes. Set aside.
2. Place one layer of sliced potatoes in a buttered casserole. Spread half of the leeks, bacon, sour cream, horseradish and cheese on the potatoes. Top with sliced corned beef, the remaining leeks, sour cream and horseradish. Top with a final layer of potatoes; sprinkle with remaining cheese.
3. Bake until hot and the cheese is bubbling, about 30 minutes. Cut into squares.
Per serving: 430 calories, 42% of calories from fat, 20 g fat, 10 g saturated fat, 72 mg cholesterol, 44 g carbohydrates, 18 g protein, 754 mg sodium, 4 g fiber.
Copyright © 2014 Chicago Tribune Company, LLC