Type what you have

Ingredients

• ✓ corned beef
• salad dressing
• rye bread
• coleslaw

Instructions

1. 1 Spread 1/4 of the Russian salad dressing onto one side of each of four bread slices. Top each with 4 ounces corned beef, 2 ounces coleslaw, and remaining bread slices. Cut each sandwich in half diagonally and serve.

By SHORECOOK

Ingredients

• ✓ corned beef
• dark rye bread
• sauerkraut
• swiss cheese
• thousand island dressing

Instructions

1. 1 Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
2. 2 Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

By ALDO1938

Ingredients

• ✓ corned beef
• pumpernickel bread
• thousand island dressing
• swiss cheese
• sauerkraut

Instructions

1. 1 Preheat a grill for low heat.
2. 2 Cut 4 large squares of aluminum foil. Place 2 slices of bread side-by-side on each piece of foil. Spread the bread slices with Thousand Island dressing. Evenly divide the corned beef, Swiss cheese, and sauerkraut among the bread. Top with a second slice of bread to make a sandwich. Wrap the foil snugly around the sandwich to make a sealed packet.
3. 3 Place the packets on the preheated grill. Cook, turning every 10 minutes, until the bread is lightly toasted and cheese melted, about 30 minutes.

By NancyOlson

Ingredients

• ✓ corned beef
• rye bread
• thousand island dressing
• sauerkraut
• swiss cheese

Instructions

1. 1 Preheat the oven's broiler.
2. 2 Arrange cocktail rye slices on a baking sheet. Top each one with about 2 teaspoons of thousand island salad dressing, then fold about 1/2 slice of corned beef to fit the bread, and lay over the dressing. Place a small amount of sauerkraut over the meat, then top with 1/4 slice of the Swiss cheese, or a slice about as big as the bread.
3. 3 Broil for 3 to 5 minutes, until cheese is melted. Serve warm.

By MRSCANUCK

Ingredients

• ✓ corned beef
• kimchi
• water
• yukon gold potato
• carrot
• celery

Instructions

1. 1 Pour 1 jar of kimchi into a pot. Top with corned beef and cover with the second jar of kimchi. Pour in water. Cover and bring to a simmer over high heat. Reduce heat to low. Cook, covered, until fork-tender, 2 to 3 hours. Flip over the beef occasionally and drape kimchi back on top.
2. 2 Remove corned beef to a bowl. Bring kimchi mixture back to a simmer over high heat. Add potatoes, carrots, and celery. Cover, reduce heat to medium-low, and cook until almost tender, 20 to 25 minutes. Reduce heat to low and add beef back in. Cover and cook on low until meat is heated through, about 15 minutes. Taste the broth and add water as needed.
3. 3 Slice corned beef thinly and serve in a bowl with the vegetables; spoon some broth on top.

By John Mitzewich

Ingredients

• ✓ corned beef
• mayonnaise
• thousand island dressing
• sauerkraut
• swiss cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix mayonnaise and dressing together in a small bowl; set aside.
3. 3 Spread sauerkraut into a 9x13-inch baking dish. Layer corned beef, Swiss cheese, and mayonnaise mixture on top of sauerkraut.
4. 4 Bake in the preheated oven for 20 to 25 minutes. Serve hot.
5. 5 Enjoy!

By CRUZCHIX

Ingredients

• ✓ corned beef
• sauerkraut
• thousand island salad dressing
• crescent roll
• swiss cheese
• egg white

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
2. 2 Mix sauerkraut and salad dressing together in a bowl until well combined. Unroll crescent roll dough, and cut dough in half; place one half of the dough onto a floured work surface, and pinch the perforations of the dough closed to make 1 sheet. Roll dough sheet out to about 12 inches square, and fit the dough into the prepared baking sheet. Pinch perforations closed on 2nd half of dough; roll out to about 9 inches square, and set aside.
3. 3 Prebake dough crust in the baking dish in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven, and place 4 slices of cheese into the bottom of the crust; top cheese slices with the corned beef, and spread with the sauerkraut mixture. Lay 4 remaining slices of Swiss cheese on top of the sauerkraut mixture. Lay the 2nd sheet of crescent roll dough onto the filled baking sheet, and press the top crust down onto the edges of the dish to seal. Brush with beaten egg white.
4. 4 Bake in the oven until the cheese is melted and the crust is golden brown, 15 to 20 minutes; let stand about 5 minutes before slicing.

By Patti Barrett

Ingredients

• ✓ corned beef
• rye bread
• sauerkraut
• salad dressing
• cooking spray
• swiss cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Spray one sheet of aluminum foil with cooking spray.
2. 2 Spread bread cubes in the bottom of the prepared casserole dish. Layer bread cubes with sauerkraut and beef strips, then pour dressing over top. Cover with the aluminum foil, sprayed-side down.
3. 3 Bake in the preheated oven for 20 minutes. Remove and discard foil; sprinkle Swiss cheese over casserole. Continue baking until cheese is melted and bubbly, about 10 more minutes.

By JAMON0126

Ingredients

• ✓ corned beef
• rye bread
• thousand island dressing
• swiss cheese
• sauerkraut
• butter

Instructions

1. 1 Gather all ingredients and preheat a large griddle or skillet over medium heat.
2. 2 Spread one side of bread slices evenly with Thousand Island dressing.
3. 3 On four bread slices, layer one slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut, and a second slice of Swiss cheese. Top with remaining bread slices, dressing-side down. Butter the top of each sandwich.
4. 4 Place sandwiches, butter-side down on the preheated griddle; butter the top of each sandwich with remaining butter. Grill until both sides are golden brown, about 5 minutes per side.
5. 5 Serve hot. Enjoy!

By COLETTE G.

Ingredients

• ✓ corned beef
• vegetable oil
• onion
• potato
• black pepper
• cider vinegar

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onions and potatoes; cook and stir until slightly browned, about 5 minutes.
2. 2 Stir in corned beef and season with pepper. Stir in vinegar, 1 tablespoon at a time, cooking for 2 to 3 minutes in between each addition. Partially cover skillet, reduce heat to medium-low, and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.

By dave c

Ingredients

• ✓ corned beef
• potato
• green onion
• egg
• salt
• pepper
• vegetable oil

Instructions

1. 1 Place corned beef into a large bowl with potatoes, green onions, and egg; season with salt and pepper. Form mixture into golf ball-sized balls.
2. 2 Heat oil in a large skillet over medium heat. Place potato balls, a few at a time, into the hot skillet. Flatten balls with a spatula and fry until crisp and golden brown, about 7 minutes per side. Remove to a paper towel-lined plate. Repeat to cook remaining pancakes.

By LisaColaro

Ingredients

• ✓ corned beef
• egg roll wrapper
• dijon mustard
• sauerkraut
• mozzarella string cheese
• olive oil cooking spray
• thousand island salad dressing

Instructions

1. 1 Preheat the air fryer to 390 degrees F (195 degrees C).
2. 2 Set out egg roll wrappers point side down onto a clean work surface, facing you. Spread each wrapper with Dijon mustard to within about 1/2 inch of the edges. Place a slice of corned beef in the center, and top with drained sauerkraut.
3. 3 Place a mozzarella stick on the bottom pointed end, tightly roll up about halfway. Fold in the sides, and continue rolling until just before you reach the end. Dip your finger in water, rub around the top point of the wrapper, and finish rolling to seal the wrapper.
4. 4 Lightly spritz the air fryer basket with olive oil spray or line with a parchment liner. Place the mozzarella sticks seam side down into the basket, making sure not to overcrowd. Lightly spray each wrapper with olive oil spray.
5. 5 Cook until golden brown, 6 to 8 minutes. You may have to cook in 2 batches depending on the size of your air fryer. Serve immediately with thousand island dressing as a dip.

By lutzflcat

Ingredients

• ✓ corned beef
• vegetable oil
• onion
• mashed potato
• salt
• pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Fry onion in oil until translucent. Transfer to a medium bowl, and mix with mashed potatoes and corned beef. Season with salt and pepper. Form into 8 patties. Fry patties in the skillet over medium-high heat until golden brown on both sides.

By KATERS0404

Ingredients

• ✓ corned beef
• vegetable oil
• potato
• salt
• black pepper
• egg

Instructions

1. 1 Heat oil in a pan over medium-high heat until sizzling. Place potatoes in the oil and cook, turning every couple of minutes, until golden brown, about 10 minutes.
2. 2 Shred corned beef and toss into the pan. Cook until heated through, about 10 minutes. Season with salt and pepper and give a good stir. Crack eggs on top, sprinkle with more salt and pepper, and cover until eggs are set, 3 to 4 minutes.

By The Kitchen Alchemist

Ingredients

• ✓ corned beef
• butter
• pierogi
• sauerkraut
• swiss cheese
• thousand island salad dressing
• rye bread crumb

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with softened butter.
2. 2 Arrange frozen pierogies into the prepared baking dish. Sprinkle sauerkraut on top, then layer with corned beef and Swiss cheese. Spread salad dressing over Swiss cheese, and sprinkle evenly with bread crumbs. Wrap the dish with aluminum foil.
3. 3 Bake in the preheated oven for 20 minutes. Remove the aluminum foil, and continue baking until hot and bubbly, 10 to 20 minutes more.

By Donnalee

Ingredients

• ✓ corned beef
• spaghetti
• spaghetti sauce
• chicken bouillon
• italian seasoning
• garlic powder
• onion

Instructions

1. 1 Dissolve bouillon in boiling water. Break spaghetti noodles in half and add to boiling water until done.
2. 2 Over medium heat empty can of corned beef onto a skillet. Add spaghetti sauce to meat. Stir until heated; corned beef will come apart and a thick sauce will form. If desired, add Italian seasoning, garlic powder, dry onion, or any other spices.
3. 3 Once noodles are done, drain and combine with corned beef sauce.

By Lymari

Ingredients

• ✓ corned beef
• butter
• pumpernickel bread
• swiss cheese
• thousand island salad dressing
• sauerkraut
• dill pickle

Instructions

1. 1 Preheat a large skillet or griddle over medium heat.
2. 2 Lightly butter one side of each bread slice. Place buttered-sides down on the preheated skillet. Place 1 1/2 pieces of Swiss cheese on top of each bread slice, then spread Thousand Island on top.
3. 3 While sandwich halves are toasting, place corned beef on one side of a microwave-safe plate and sauerkraut on the other side. Cover with a dampened paper towel and microwave on high for 90 seconds.
4. 4 Remove bread from the skillet. Add hot corned beef and sauerkraut and close to form a sandwich.
5. 5 Serve with dill pickle.

By canadian-brit

Ingredients

• ✓ corned beef
• pie crust
• thousand island salad dressing
• egg
• milk
• swiss cheese
• red cabbage

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Roll out pie crusts on a flat, lightly floured surface. Cut each crust into three 6-inch rounds. Spread Thousand Island dressing evenly over the rounds, leaving a 1/2-inch border.
3. 3 Whisk egg and milk together to make an egg wash. Brush over the borders.
4. 4 Divide the corned beef evenly among the 6 rounds, placing it in the center. Top each with Swiss cheese and red cabbage. Bring the sides of the dough to meet in the middle, forming a semi-circle shape. Press to seal and crimp the edges with a fork.
5. 5 Cut 2 small slits into each hand pie for steam to escape. Brush the top of the pies with the remaining egg wash. Transfer pies to the prepared baking sheet.
6. 6 Bake in the preheated oven until dough is cooked through and golden brown, 17 to 20 minutes. Remove pies from the baking sheet and serve warm.

By lutzflcat

Ingredients

• ✓ corned beef
• olive oil
• onion
• egg
• swiss cheese
• salt
• black pepper
• slider bun

Instructions

1. 1 Heat olive oil in a skillet over low heat. Add corned beef and onions and cook, stirring occasionally, until onion is translucent, 2 to 3 minutes.
2. 2 Stir in eggs, and scramble until cooked, 2 to 3 minutes; don't overcook the eggs or they'll be rubbery.
3. 3 Evenly portion out egg mixture over the bottom halves of the slider buns, add a piece of Swiss cheese, season with salt and pepper, and add the top halves of the buns. Serve warm.

By lutzflcat

Ingredients

• ✓ corned beef
• butter
• onion
• chili sauce
• mayonnaise
• sauerkraut
• swiss cheese
• biscuit dough

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Heat butter in a skillet over medium heat until bubbly. Cook and stir onion in the melted butter until browned, about 8 minutes. Set onion aside.
3. 3 Stir corned beef, chili sauce, and mayonnaise together in a bowl.
4. 4 Spread sauerkraut in the bottom of the prepared casserole dish.
5. 5 Spoon corned beef mixture on top of sauerkraut. Sprinkle cooked onions on top of corned beef mixture. Top onions with 1/2 cup Swiss cheese.
6. 6 Cover casserole dish with aluminum foil and place in preheated oven. Bake 30 minutes.
7. 7 Cut individual biscuits in half. Remove casserole from oven and place halved biscuits on top of casserole. Bake until biscuits are lightly golden brown, about 18 minutes.
8. 8 Sprinkle remaining 1 cup Swiss cheese on top of casserole. Return to oven and bake until cheese is melted, 3 to 5 minutes.

By Marlene

Ingredients

• ✓ corned beef
• potato nugget
• sauerkraut
• swiss cheese
• colby cheese
• monterey jack cheese
• thousand island salad dressing
• brown mustard
• green onion
• caraway seed

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.
2. 2 Spread potato nuggets on prepared baking sheet. Bake until golden brown, 28 to 32 minutes.
3. 3 Top potato nuggets with corned beef, sauerkraut, Swiss cheese, and Colby and Monterey Jack cheese. Bake until cheese is melted, 5 to 8 minutes.
4. 4 Drizzle with Thousand Island dressing and mustard. Sprinkle with green onion and caraway seeds.

By Juliana Hale

Ingredients

• ✓ corned beef
• thousand island dressing
• sour cream
• onion
• dark rye bread
• rye bread
• sauerkraut
• swiss cheese
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Mix together Thousand island dressing, sour cream, and onion in a medium bowl until well combined.
3. 3 Arrange dark and light rye bread cubes in the bottom of the prepared baking dish, reserving about 1/2 cup each for topping. Top bread cubes with corned beef and sauerkraut. Spread dressing mixture evenly over the top. Sprinkle with Swiss cheese, top with reserved bread cubes, and drizzle with melted margarine.
4. 4 Bake, covered, in the preheated oven for 15 minutes. Uncover and continue baking until bubbly and lightly browned, about 10 minutes more.

By AVEYED

Ingredients

• ✓ corned beef
• rye bread
• mayonnaise
• ketchup
• red onion
• horseradish
• dill pickle
• swiss cheese
• toothpick

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Arrange bread pieces on the baking sheet.
3. 3 Toast in the preheated oven for 5 minutes. Transfer to a plate and keep oven on.
4. 4 Combine mayonnaise, ketchup, onion, and horseradish in a small bowl. Stir until evenly combined.
5. 5 Place 12 dill pickle slices on the foil-lined baking sheet. Evenly distribute corned beef over the pickle slices. Top each with a teaspoon of mayo mixture. Place a piece of toasted bread over the top of the mayo mixture. Top each with a piece of cheese.
6. 6 Bake in the preheated oven for 5 minutes. Remove from oven and top each slider with remaining pickle slices. Stick a toothpick in each slider to serve.

By Soup Loving Nicole

Ingredients

• ✓ corned beef
• cooking spray
• rye bread
• potato
• cabbage
• swiss cheese
• half-and-half
• egg
• cayenne pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 2 1/2-quart glass casserole dish with nonstick spray.
2. 2 Place 1/2 of the rye bread cubes on the bottom of the prepared casserole. Spoon mashed potatoes evenly over the bread. Repeat with cabbage, and then corned beef. Sprinkle 1 1/2 cups of the Swiss cheese over the corned beef and top with remaining bread.
3. 3 Beat half-and-half, eggs, and cayenne together in a medium bowl. Pour evenly over the entire casserole. Use a fork to gently press the bread under the batter, allowing it to soak up as much liquid as possible. Keep the casserole at room temperature for 20 minutes before baking.
4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 45 minutes, sprinkling with remaining Swiss cheese halfway through. Allow casserole to sit for 15 minutes before serving.

By Sally Anne

Ingredients

• ✓ corned beef
• vegetable oil
• onion
• cream cheese
• sour cream
• mayonnaise
• swiss cheese
• garlic powder
• bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium heat. Cook and stir onion in the hot skillet until tender, 5 to 7 minutes.
3. 3 Transfer onion to a large mixing bowl. Add cream cheese, sour cream, and corned beef, then add mayonnaise, Swiss cheese, and garlic powder; mix until thoroughly combined.
4. 4 Cut off top of bread loaf. Create a bread bowl by tearing bread into chunks from the center of the loaf, leaving 1/2 inch bread on all sides. Reserve bread chunks for dipping if desired.
5. 5 Spoon corned beef mixture into bread bowl. Wrap bread bowl tightly with aluminum foil and place onto a baking sheet.
6. 6 Bake in the preheated oven until the dip is fully cooked and bubbling, 1 to 1 ½ hours.

By ArmyWO

Ingredients

• ✓ corned beef
• egg
• milk
• caraway seed
• dill weed
• orange zest
• butter
• sauerkraut
• swiss cheese
• thousand island dressing

Instructions

1. 1 Whisk together eggs, milk, caraway seeds, dill, and orange zest.
2. 2 Melt butter in a nonstick pan over medium-low heat. Swirl to coat the pan, then pour in the egg mixture. Cover and cook until the eggs are almost set, 3 to 5 minutes.
3. 3 While the eggs are cooking, heat the corned beef and sauerkraut in a microwave until moderately hot, 30 to 60 seconds.
4. 4 Distribute the hot corned beef, hot sauerkraut, and Swiss cheese over the eggs. Cover, turn off the burner, and allow the cheese to melt.
5. 5 Loosen the eggs from the pan using a rubber spatula and carefully fold in half over the fillings. Gently slide the finished omelet onto a plate and top with Thousand Island dressing.

By Marcia

Ingredients

• ✓ corned beef
• butter
• onion
• celery
• all-purpose flour
• water
• beef bouillon
• half-and-half
• swiss cheese
• sauerkraut
• rye bread

Instructions

1. 1 Melt butter in a large saucepan over medium-high heat. Cook and stir onion and celery in hot butter until tender. Mix in flour until smooth. Gradually stir in water and bouillon; bring to a boil. Reduce heat to low and simmer for 5 minutes.
2. 2 Stir in cream, 1 cup cheese, corned beef, and sauerkraut. Cook and stir until soup is slightly thickened, about 30 minutes.
3. 3 Meanwhile, preheat the oven's broiler.
4. 4 Ladle soup into 8 ovenproof bowls. Top each serving with a bread slice; sprinkle each with 1/4 cup cheese.
5. 5 Place under the preheated broiler until cheese is melted and lightly browned.

By MARBALET

Ingredients

• ✓ corned beef
• all-purpose flour
• yeast
• sugar
• salt
• water
• mustard
• butter
• swiss cheese
• sauerkraut
• egg

Instructions

1. 1 In a large bowl, combine 1 1/2 cups flour, yeast, sugar and salt. Add warm water, mustard and butter; stir well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Cover and let rest for 10 minutes.
2. 2 On lightly floured surface, roll dough to a 10x15 rectangle. Layer corned beef, Swiss cheese, and sauerkraut in the center third of the rectangle. Use a knife to make cuts from filling to dough edge, approximately 1 inches apart. Folds strips across bread, alternating sides. Cover loaf and let rise in a warm area for 45 minutes.
3. 3 Preheat oven to 375 degrees F (190 degrees C).
4. 4 Brush risen loaf with beaten egg. Bake in preheated oven for 30 minutes, until golden brown.

By Gretchen

Ingredients

• ✓ corned beef
• oil
• onion
• potato
• cabbage
• salt
• water
• tomato
• cream-style corn
• corn
• black pepper

Instructions

1. 1 Heat oil in a large pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
2. 2 Add potatoes, cabbage, salt, and pepper. Add water to cover and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 20 minutes.
3. 3 Add diced tomatoes, corned beef, cream-style and kernel corns, and pepper. Cook until heated through, about 15 minutes.

By Apple Dumpling

Ingredients

• ✓ corned beef
• elbow macaroni
• olive oil
• onion
• garlic
• green bell pepper
• tomato soup
• ketchup
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in macaroni, and return to a boil. Cook pasta uncovered, occasionally stirring, until pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. 2 Heat olive oil in a large pot over medium heat, and cook onion and garlic until onion is soft, about 5 minutes; stir in green pepper, and cook until tender, about 8 more minutes. Mash corned beef into the pot, and simmer until hot. Mix in tomato soup, ketchup, cooked macaroni, salt, and black pepper; stir to combine, and bring mixture to a simmer over medium-low heat. Sprinkle Parmesan cheese on top, and serve.

By Louise Genge Stewart