CORNED BEEF AND CABBAGE BAKE!! LEFTOVER MAKEOVER!!

Every year I make corned beef and cabbage some time around St. Patrick's day. This year was no exception. As usual, we had leftovers. I wanted to do a leftover makeover with these and thought of a couple ways to do that. This is the idea that won out. I am so glad to be able to share with you this inspired idea for a layered, corned beef and cabbage bake, using what we already had and turning it into a one dish meal that was a delicious way to eat lunch for nearly one work week for two of us. This will make a great addition to your rotation and use up the leftovers you have in your fridge! In this time of frugality we never want to waste food anyway, but right now it is even more important to be vigilant and use what we have to our advantage! I hope this inspires you and gives you some ideas on how you can makeover your own leftovers!

We don't really need a "holiday" to enjoy this hearty meal, but when we do, I usually make a couple nice corned briskets in one way or the other. This time in the slow cooker and then with braised cabbage, carrots and mashed potatoes. We did not go the traditional "New England boiled dinner" route this time. I found a great deal on corned beef from the store and got a couple, tossed them in the slow cooker with some beef stock and seasonings and let them simmer away all day. I braised some cabbage in our favorite way with apples and onions and I made some mashed potatoes. In all it was a feast fit for a king. Or at least a feast fit for my family.

As always I made enough to sustain us through a few meals. I figure it takes the same amount of energy to cook one brisket as it does to cook two and if that fits in the slow cooker, I am going to do it! Leftover corned beef can be used in so many ways. This casserole just layered up all the leftovers from this meal. I could have easily only used half of the brisket I had left and saved the other for a different casserole that would be more like a reuben sandwich. I will have to do that another time. It sounds great in my head already!

This time I layered the cabbage and carrots in the bottom of an 8 inch glass baking dish and then topped with the shredded corned beef and spread over the leftover mashed potatoes but I topped it with some cheese because that always makes everything better right? Only thing Rick would say was missing was some bacon. But I digress.

Since we were going to be enjoying this for our mid day meal, and it was getting a little late, I opted for heating this through in the microwave. I know that this is not always a popular idea with some people and if you are opposed to using the microwave, please refrain and make this in your oven. 350 degrees for 25 to 30 minutes should do this one nicely. I actually did cook mine in the microwave and it was delicious! I started off by placing a piece of parchment on top to avoid scorching and drying out. Then I set the oven at 50% power. I cooked in 5 minute increments, checking after each time to see if the center was warm enough. I cooked this for a total of 8 minutes at 50% power and an additional 5 minutes on full power. Since microwaves can differ you should watch yours which may take more or less time than mine. I have an 1100 watt microwave.

I was actually quite happy with how this casserole turned out. Hearty and delicious just like the day we originally ate it and you cannot beat that! You already know that you love the contents, this just gives you a different way to present and serve it. We got 8 nice servings out of this casserole and we enjoyed it with a side salad of cucumbers and tomatoes. The best part is that we used what we already had and didn't waste it!

I hope that this inspires you to make something out of your leftovers that is delicious and a bit of a twist on the original! I hope you give this a try sometime soon and I hope you love it!

Happy Eating!

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