St. Patty s Day Leftover Corned Beef Casserole

2 tablespoons butter

½ onion, chopped

1 pound cooked corned beef, cut into bite-size pieces

½ cup chili sauce

½ cup mayonnaise

1 (14 ounce) can sauerkraut, drained

1 ½ cups shredded Swiss cheese, divided

1 (12 ounce) can refrigerated biscuit dough

Preheat oven to 350 degrees F (175 degrees C).

Grease a 2-quart casserole dish.

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.

Stir corned beef, chili sauce, and mayonnaise together in a bowl.

Spread sauerkraut in the bottom of the prepared casserole dish.

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.

Cover casserole dish with aluminum foil and place in preheated oven. Bake 30 minutes.

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.

Sprinkle remaining 1 cup Swiss cheese on top of casserole. Return to oven and bake until cheese is melted, 3 to 5 minutes.