Corned Beef Casserole

Corned Beef Casserole
Ingredients:

* 8 ounces noodles, cooked and drained
* 1 can (12 ounces) corned beef, diced, or 2 to 3 cups diced leftover corned beef
* 4 ounces shredded mild Cheddar or American cheese
* 1 can (10 3/4 ounces) cream of chicken soup
* 1 cup milk
* 1/2 cup chopped onion
* 3/4 cup bread crumbs tossed with a tablespoon or two of melted butter

Preparation:

Combine cooked noodles, corned beef, cheese, soup, milk, and onion. Pour into a greased 2-quart baking dish then top with buttered bread crumbs. Bake at 350° for 45 minutes, until hot and bubbly.
Serves 8.

Corned Beef and Cabbage

Corned Beef and Cabbage

1 pound kosher salt
2 gallons water, divided
8 pounds beef brisket
6 bay leaves
8 black peppercorns
1 onion, chopped
1 medium head cabbage, quartered
1 pound carrots, sliced
1 turnip, chopped
1 teaspoon chopped fresh cilantro
8 potatoes - peeled and cubed

In a large stainless steel or cast iron pot, combine the salt, water and brisket. Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged, so double the salt and water if necessary.)

After 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, reduce heat to low/medium low, and simmer for 3 to 3 1/2 hours.

During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender.