* 12 oz. corned beef brisket, coarsely chopped * 1 Tbsp. butter * 1/2 c. chopped onions * 2 tsp. chopped fresh thyme * 2 Tbsp. horseradish-butter mixture (see below) * 1 c. Swiss cheese, shredded * 1/4 c. parmesan cheese, grated * 2 c. cooked red potatoes, cut in half, then wedges
Horseradish-Butter Mixture: * 1-1/2 Tbsp. butter, softened * 1/4 c. green onions, chopped * 2 Tbsp. horseradish * salt and pepper to taste
What to do:
1. For Horseradish -Butter Sauce: Place 1-1/2 Tbsp. butter, green onions, horseradish, ground pepper and salt in glass measuring cup. Microwave on HIGH 1-2 min. or until butter melts; mix well. Set aside. 2. For Corned Beef and Potato: Heat oven to 375°F. Melt 2 tsp. butter in large nonstick skillet over medium heat. Add onion and thyme; cook and stir 3-4 min. or until onion is tender. Remove from heat; stir in corned beef and horseradish-butter mixture. 3. Meanwhile, coat bottom and sides of 9-in. glass pie plate with remaining 1 tsp. butter; set aside. 4. Cut each potato half into 4 wedges. 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. 3. Bake in 375°F oven 25-30 min. or until heated through. Uncover; continue baking 3-5 min. or until cheese is melted and edges begin to brown. Let stand 5 min. Cut into wedges.
* This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6 and iron.