40 Leftover Corned Beef Recipes For Every Meal

For this recipe, you’ll need both your oven and stovetop!

Start by creating your sauce on the stovetop using ingredients including flour, milk, cheese, and butter. Meanwhile, cook your pasta in a separate pot.

Once the pasta and sauce are both ready, combine with the diced corned beef that you have and throw it in the oven to finish it off!

I love serving this dish with some baked beans alongside it! Yum.

Here is a unique way to incorporate your leftovers into a lasagna!

To begin, you’ll want to gather your sauce ingredients as well as your sauerkraut and corned beef. Preheat your oven to 350 degrees while cooking off your lasagna noodles.

Layer your lasagna by alternating between pasta, sauce, sauerkraut, corned beef, and cheese. Personally, I love putting cheese and even some parsley in almost every layer! Delicious!

If you’re looking for a lighter dish, this pasta salad will delight you! Start by separating the ingredients into 2 bowls, one for dressing ingredients and one for salad ingredients.

Mix the dressing by combining Dijon mustard, red wine vinegar, extra-virgin olive oil, and the appropriate seasonings.

Once everything is incorporated, fold the dressing into the salad. I love packing this dish full of carrots, cabbage, corned beef, and cooked pasta.

You could even put some fresh herbs in it to elevate the flavors.

Looking for a quick dinner everyone will love? This one is for you! First, cook your pasta in the Instant Pot by using chicken broth.

Once the pasta is cooked, add the cream cheese until it melts and becomes saucy.

Next, add the remaining ingredients, which include diced corned beef, sauerkraut, and Thousand Island dressing.

I love piling on the Swiss cheese accompanied by some extra dressing for garnish!

Destined to be a crowd favorite, here is the ultimate spaghetti recipe, corned beef style!

Begin by cooking off your pasta in one pan, while sauteing garlic and onion in another pan. I usually let my onions caramelize a bit to boost the flavor.

Add the chopped corned beef to the sauté pan and cook for five minutes. Pour the sauce ingredients into the pan (tomato puree, stock, etc.) and season to taste.

My favorite way is to fold the pasta into the sauce, but you can also put the sauce and meat on a bed of plain noodles as well.

This pasta dish has unique flavors, and it only takes a half-hour to make! Kick off the recipe by cooking the pasta, then sauté the bacon.

Once everything has cooked, add the remaining ingredients and toss everything together!

My favorite thing to serve alongside this is some lightly buttered and toasted French bread! Yum.

Containing a few different elements including caramelized onions and beer cheese soup, this sandwich is far from the ordinary!

Make the beer cheese soup from scratch by creating a roux and then adding in Dijon, Worcestershire, and cheese.

For the caramelized onions, sauté the onions in butter and brown sugar. Once the first two steps are done, you can build your sandwich using your leftover corned beef!

My family loves having these paninis alongside soup on a rainy day. The dish is just so comforting!

This is perhaps the easiest recipe yet! For this sandwich, all you need to do is layer it up with all the needed ingredients!

Personally, I love dipping this sandwich in all types of sauces, it can even be served alongside some hot beef broth. Yum!

Sliced corned beef and a fresh caraway slaw make up this dish! Make the slaw by combining green cabbage, honey, and lemon juice.

Toast off the caraway and mustard seeds before adding them to the slaw.

Here is a fun way to use up your leftover corned beef! Although it calls for corned beef brisket, you can use the corned beef you have on hand.

I like using mini brioche buns for these sliders, but anything will do.

Caramelize onions and create a coleslaw using red cabbage to accompany your meat on the slider buns.

Additionally, the recipe includes a glaze for the sandwich which consists of brown sugar, Worcestershire, butter, and more.

This recipe is another creation that proves caramelized onions and corned beef make the perfect flavor profile!

Using rye bread, load your sandwich up with cheddar cheese, corned beef, onions, and horseradish sauce.

Cook off the panini using a panini press, or even use a sauté pan to crisp both sides.

My kids love eating these sandwiches with homemade potato wedges, it really compliments the sandwich!

Using an Instant Pot, first put it on the sauté setting and sauté the vegetables, followed by your leftover corned beef, sauerkraut, and dill.

Finish off the dish by integrating cream and cheese at the last minute!

I like slowly adding in the cheese so that it doesn’t get clumpy, then garnishing with a little bit more cheese on top.

If you’re looking for a recipe with minimal ingredients, this 6-ingredient soup is perfect for you.

I enjoy making this soup on rainy days, there is just something so cozy about it! First, cook off the onion and carrots in the pot before adding your cabbage, potatoes, and corned beef.

Cover the vegetables and meat with beef broth and simmer for about 20 minutes, or until the potatoes are soft.

Season to taste and enjoy! My favorite way to garnish this soup is with fresh basil and parsley.

Another classic take on corned beef soup! Using a large soup pot, sauté the celery, onions, and carrots followed by the garlic and caraway seeds.

Add the broth while also adding the leftover corned beef, potatoes, and cabbage. Bring the soup to a boil and then lower the temperature to cook it for approximately 35 minutes.

This is another dish that I like garnishing with parsley, or even some freshly diced tomatoes!

Here is a recipe that is different from the others, it is a tomato-based soup! It can be made in an Instant Pot or on the stove. For the stovetop, start by sauteing onion and garlic.

Next, add in your broths, tomatoes, tomato juice, and parsley. After the soup has simmered for 30 minutes, bring together the corned beef, sauerkraut, and sweetener.

Let cook for 15 more minutes. In the end, I typically garnish this with cheese and serve it alongside toasted garlic bread.

Looking for a creamy soup, rather than a brothy soup? Look no further! Before adding in the liquid components, make sure to first fry off the onions, cooked corned beef, and lastly the potatoes.

Stir in the stock and sauerkraut, simmering for at least 15 minutes. To make the soup creamy, add sour cream and cheese at the very end!

Personally, I love using pepper jack cheese here, or any cheese that has a little bit of kick to it!

There is nothing like a good crockpot recipe! Crockpot meals are always so comforting for my family to enjoy together, I am sure your family will love this as well!

Toss all your ingredients including the liquids into your crockpot and cook on low for approximately four to five hours.

Integrating half-and-half at the end of the process will make the chowder smooth and creamy!

With hints of tomato sauce, corned beef, and cheese, this recipe is sure to be a hit!

Go ahead and begin making your sauce by frying onions, bacon, and garlic. Toss in canned tomatoes, chili, and seasonings.

My family loves eating this pasta bake with green beans on the side! Any grilled vegetable would be a perfect side dish for this meal.

This one is for the low-carb eaters! Set up for the dish by steaming cauliflower and then blending it with sour cream to make a puree. My kids love to help make this dish; it is so easy to layer in the pan!

Start by cooking a corned beef and cabbage mixture in a skillet, then alternate layering the ingredients in a baking pan.

The layers will consist of corned beef and cabbage, shredded cheese, and cauliflower puree. Serve after it has been baked for 45 minutes!

Talk about the ultimate comfort food! For this entrée, create a potpie filling consisting of onions, potatoes, carrots, corned beef, Swiss cheese, and more.

Once the filling is made, pour it in between two layers of puff pastry sheets. Bake for 15 minutes, until the pastry has become golden and flaky!

To make it even better, I usually brush with just enough butter to make the pastry shine.

Not only is this dish extremely hearty, but it is also gorgeous in the presentation! Although it calls for brisket, using your leftover corned beef will be suitable.

Sauté your chopped corned beef with an exquisite horseradish-butter mixture.

Layer your potato wedges in a pattern around the edges of a baking pan, line the bottom as well, then sprinkle with cheese.

Place your corned beef mixture over top of the potatoes, then bake in the oven for 30 minutes! I suggest garnishing this dish with fresh-cut parsley and diced tomatoes!

This recipe is outstanding because there is little to no prep involved! Just gather your leftover corned beef, sauté your onions, and combine all the other ingredients in a baking dish.

Add your biscuit dough on top (halfway through the baking process) then bake just over 15 minutes longer until your biscuits are done and slightly browned.

My favorite thing to serve on the side of this is some homemade cheese sauce! It will not disappoint!

If you want to try out something different, this recipe for Irish Nachos is a great way to do that!

After the wedges come out of the oven, top with leftover corned beef, cheese, and sauerkraut. Here is another dish that I love garnishing with parsley, or even a sprinkle of basil.

This recipe is a low-carb delectable! Kick off your prep by making a smooth cauliflower mash that is full of garlic and onion flavor.

Blend your cauliflower mixture with your chopped corned beef and cabbage, creating a filling.

Pour into a baking dish, and you're 20 minutes away from corned beef bliss! My family loves eating this dish because it is so rich and filling! I suggest serving it with a nice side salad.

It's like a Reuben sandwich, but better! This entrée is made by combining all the ingredients and baking it for 25 minutes.

Rye bread, chopped corned beef, Swiss cheese, and Thousand Island dressing are what make up the filling.

Don’t forget to add in your sauerkraut before baking! My favorite thing to serve alongside this is some sautéed veggies, such as carrots or green beans!

Who doesn’t love a good tater tot casserole? Although the gravy calls for corned beef drippings, you could always use beef stock in replacement.

Make your gravy and pour it over your corned beef, cabbage, carrots, and onions in a baking dish.

On top of the filling, put a single layer of frozen tater tots. Bake the casserole until bubbly, approximately 35 minutes!

My kids love when I throw on some additional cheese at the end, and then broil it to finish it off. It really brings the whole dish together.

One of the best ways to utilize your leftover corned beef is to make it into a breakfast hash.

My kids love it because you can pair it with so many types of sauce! Use a cast-iron skillet and cook the onions first.

After a couple of minutes, the onions can be joined by the corned beef, bell peppers, potatoes, and remaining ingredients.

Cook for about four minutes on each side without stirring! I love serving this hash with fresh salsa on the side!

The first step to this glorious recipe is to prep and cook off your sweet potatoes! Once you have that out of the way, you can fry the onion in some butter using a skillet.

Add the corned beef, potatoes, and seasonings to the pan, pressing down to make it flat.

Cook the hash on each side for five minutes to give it the perfect level of crispiness.

Personally, I love putting a dollop of sour cream on the hash once it’s done. It tastes so well with the sweet potato!

Here is a recipe with classic ingredients that you would find for a hash, bringing a sense of familiarity and comfort to your palette.

Begin by having your potatoes cooked and ready to go.

Combine all the ingredients in a skillet and cook on medium heat. Flip each side once it has browned to your liking.

My family loves to eat this dish garnished with parsley. I have also topped it with shredded cheese in the past. It was delicious!

This recipe is unique because it calls for the potatoes to be sautéed rather than boiled first!

Once the onion, garlic, and potatoes are ready, add in the corned beef and Worcestershire.

Once the hash is cooked accordingly, make about 5 wells and crack eggs inside each well. Bake the hash in the oven for 10 minutes, until the eggs are set.

I love sprinkling the egg hash with some garlic salt and salsa when it comes out of the oven. Yum!

If you love garlic and cayenne as I do, this recipe will surely spice up your brunch!

Cook the potatoes separately first, then cook the onions in a sauté pan. Chop all your other ingredients.

Place the corned beef and remaining items in the skillet and carefully fry each side. This recipe gives great ideas for toppings.

My family usually eats it topped with green onions, fried eggs, and shredded cheese!

If you love jalapenos and rye bread, this one is for you! My kids love this hash because the little kick of spice makes it so enjoyable.

Cook the corned beef hash, as usual, accompanied by jalapenos and onions.

Set aside the hash, then place the bread in the skillet with cheese on top. Once the bread is crisp and the cheese is melted, pile on the corned beef mixture!

To get started on this savory recipe, cook the potatoes and then grate them with onions. Add the spices and binding agents along with the corned beef.

Once crispy, you are good to go! My favorite thing to serve with these fritters is some vegetable soup! They taste divine together.

To make these delightful fritters, combine mashed potatoes with your leftover corned beef. Next, add the sauerkraut, scallions, and remaining ingredients.

Dredge the fritter balls in the egg mixture, followed by the breadcrumbs. Use a large pot to fry off the fritters until they are perfectly crunchy on the outside!

Personally, I love taking these fritters and melting some cheddar cheese on top of them. It makes for a good appetizer or snack!

Served alongside Thousand Island dressing, these Reuben-like fritters are bound to bring comfort to your tastebuds.

The filling is full of incredible flavors including corned beef, cream cheese, and shredded cheese as well.

Once that component is made, coat the outside with breadcrumbs. Finish the fritters off by deep frying them until golden brown.

My kids love heating up the thousand island sauce and dipping the fritters in the sauce while its warm. Such a simple yet amazing step up!

Here is an appetizing fritter that is packed with flavor! These are my favorite because they are made the same way as you would make a potato patty, and then the leftover corned beef gets mixed in.

The patties contain green onion and sauerkraut as well, complimenting the flavor of the meat.

Cook them off using a Dutch oven, then enjoy! My favorite thing to serve with these as an appetizer would be fried cauliflower! It is so heavenly.

These fritters are slightly different from other recipes because the recipe includes fresh diced tomatoes, how delightful!

To make the patties, rough chop the corned beef and combine it with the other ingredients.

Shallow fry the fritters in olive oil, making sure to leave each side frying long enough to crust on the outside.

To make it even better, I usually dip these in tomato sauce to really bring all the flavors together.

This recipe is nice because it gives the option to add in leftover mixed veggies, which is a great idea if you're already using up leftovers.

Combine all the ingredients including corned beef, corn, onion, and more.

After frying off the patties, serve them alongside tomato sauce, and they will be gone in no time.

To make it even better, my family enjoys mixing fresh scallions into the sauce!

Looking to incorporate some spice into your leftovers? My family loves this snack – it is a flawless mix of savory and spicy!

Combine all ingredients (Swiss cheese, corned beef, sauerkraut, spices, etc.) to make the fritter balls.

Scoop the fritter filling into a muffin tin and bake for 25 minutes. Meanwhile, make your homemade thousand-island sauce with a dash of horseradish added in!

Perfection! I love serving these alongside a grilled cheese sandwich and dipping the sandwich into the sauce as well.

My family is constantly asking me to cook up these potato pancakes, and I can’t blame them.

Recipe Hack: Yukon Gold potatoes are what makes this recipe such a hit! Grate the cooked potatoes and add the milk to make mashed potatoes.

In a separate bowl, bind the corned beef and other ingredients using two eggs.

Fold the corned beef mixture into the mashed potatoes and cook the fritters in a skillet over medium heat. So incredibly easy and scrumptious!