Sunday breakfasts have always been special in our house. It’s fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, they always rate this Corned Beef hash recipe No. 1! —Rick Skildum, Maple Grove, Minnesota
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I love this quick-to-fix, layered Reuben stromboli. I used another sandwich recipe as a guide but made it with Reuben fixings. Switch things up by using sliced turkey and coleslaw instead of Corned beef and sauerkraut. —Joan Hallford, North Richland Hills, Texas

This is one of my favorite Leftover Corned Beef recipes. It’s great for the days after St. Patrick’s Day, or the celebration itself. This Reuben casserole features corned beef, sauerkraut and other ingredients that make Reuben sandwiches so popular. —Margery Bryan, Royal City, Washington

I’m a big fan of Reuben sandwiches and anything with that flavor combination. For an appetizer, I blend corned beef with Swiss and a few other items to make a spread for rye bread or crackers. —June Herke, Watertown, South Dakota

This suppertime pie has all the yummies: homemade crust, seasoned potatoes, and lots and lots of corned beef and cheese. —Colleen Delawder, Herndon, Virginia

Our favorite pudgy pie is the Reuben: corned beef, sauerkraut and Swiss cheese! We always use buttered bread. —Taste of Home Test Kitchen

You don’t have to wait until St. Patrick’s Day to enjoy this easy Reuben appetizer. Deli meat and cheese make it doable year-round. —Colleen Delawder, Herndon, Virginia

Using leftover corned beef in new and exciting ways is my personal cooking challenge. These fun tacos take my favorite Reuben ingredients and turn them into something totally different—and completely delicious. —Fay Moreland, Wichita Falls, Texas

Who knew there was such a thing as healthy corned beef hash?! Loaded with red potatoes and deli corned beef, our lightened-up version of corned beef hash delivers fresh flavors and a dose of fiber. It’s so spot on, you’ll swear you’re in a diner. —Taste of Home Test Kitchen

If you’re wondering what to make with corned beef, look no further. It’s wonderful for brunch, lunch or supper, or as a potluck meal. —Mary Louise Lever, Rome, Georgia

I love Reubens, so I turned the classic sandwich into a fun appetizer with corned beef and sauerkraut on waffle fries. It’s one of my best leftover corned beef recipes. —Gloria Bradley, Naperville, Illinois

Our Aunt Renee always brought this leftover corned beef casserole to family picnics in Chicago. It became so popular that she started bringing two or three. I have also made it using dark rye bread or marbled rye, and ham instead of corned beef—all the variations are delicious! —Johnna Johnson, Scottsdale, Arizona

My daughter shared this recipe with me for a hearty spread that tastes just like a Reuben sandwich. Serve it from a slow cooker set to warm so the dip stays at its most tasty temperature. —Rosalie Fuchs, Paynesville, Minnesota

Fridays are pizza nights at our house. We do a lot of experimenting, so we don’t have the same, old thing every week. With only five ingredients, this Reuben pizza is a snap to whip up, and it tastes just like a Reuben sandwich. —Nicole German, Hutchinson, Minnesota

I created this when I wanted something different for a graduation brunch for two of our sons. When I realized I had most of the ingredients on hand for the Reuben dip I usually make, I decided to use them in a brunch casserole instead! Everyone asked for the recipe. —Janelle Reed, Merriam, Kansas

I created my leftover corned beef hash to taste like a dish from a northern Arizona restaurant we always loved. We round it out with eggs and toast made from homemade bread. —Denise Chelpka, Phoenix, Arizona

This slow-cooked spread tastes just like the popular Reuben sandwich. Even when I double the recipe, I end up with an empty dish. It’s an excellent leftover corned beef recipe, too. —Mary Jane Kimmes, Hastings, Minnesota

I was having trouble figuring out what to make with corned beef after St. Patrick’s Day. So, I tried a spin on traditional pea soup, with this split pea soup recipe with corned beef. The flavor is peppery rather than smoky, and a tasty change of pace. —Barbara Link, Alta Loma, California

This homemade pie has all the goodness classic Reuben sandwich in a form that will feed a crowd. It has a cheesy sauce, and smells so wonderful coming out of the oven. —Tracy Miller, Wakeman, Ohio

I love a Reuben sandwich, so I tried the fillings in a pizza pocket instead of on rye bread. This hand-held dinner is a big winner at our house. —Nickie Frye, Evansville, Indiana

My Nebraska-native husband loves Reuben sandwiches and anything with chicken, so I combined his two favorites in a fun roll-up. —Ashli Kottwitz, Hermitage, Tennessee

When I need a leftover corned beef recipe, I turn to this melt. This twist on a classic Reuben keeps the corned beef and uses a sauce made with Swiss (and plenty of thousand-island flavor). Fresh slaw on top replaces the sauerkraut. —Jenni Sharp, Milwaukee, Wisconsin

New Yorkers say my Reubens taste like those served in the famous delis there. For a little less kick, you can leave out the horseradish. —Patricia Kile, Elizabethtown, Pennsylvania

Fans of the classic Reuben sandwich will go crazy for baked pastry spirals of corned beef, Swiss and sauerkraut. They’re so easy to make, and bottled Thousand Island dressing makes the perfect dipping sauce. —Cheryl Snavely, Hagerstown, Maryland

You’ll need only five ingredients to stir up this hearty dip that tastes like a Reuben sandwich. It’s requested at all the gatherings we attend. —Pam Rohr, Troy, Ohio