Rustic Corned Beef & Potato Bake

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Main Ingredient: Black Canyon® Corned Beef Brisket

Servings: 4

12 ounces Corned Beef Brisket, coarsely chopped

1 tablespoon butter, divided

1/2 cup chopped onions

2 teaspoons chopped fresh thyme

1 tablespoons grated, jarred horseradish

1 tablespoon butter, softened

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup shredded Swiss cheese

1/4 cup shredded Parmesan cheese

2 cups potato wedges

sliced green onions

Instructions:

Heat oven to 375°F. Prepare Horseradish Butter; set aside. Melt 2 teaspoons butter in large nonstick skillet over medium heat. Add onion and thyme; cook and stir 3 to 4 minutes or until onion is tender. Remove from heat; stir in Corned Beef and horseradish-butter mixture. Meanwhile, coat bottom and sides of 9-inch glass pie plate with remaining 1 teaspoon butter; set aside.
Arrange 1/2 of potato wedges in single layer over bottom of pie plate; stick remaining potato wedges upright around the edge of the pie plate. Combine cheeses in small bowl. Sprinkle potatoes with 1/2 of cheese mixture. Top with corned beef mixture and remaining cheese mixture. Press firmly with spatula to compact layers; cover with aluminum foil.
Bake in 375°F oven 25 to 30 minutes or until heated through. Uncover; continue baking 3 to 5 minutes or until cheese is melted and edges begin to brown. Let stand 5 minutes. Cut into wedges.

Cook's Tip: If using deli Corned Beef and frozen prepared roasted potatoes, increase covered baking time to 35 minutes.

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