Corned Beef and Corn Casserole

Total Time
Prep 15 mins
Cook 45 mins

Gooey and cheesy and comforting. I got this recipe from my mother over thirty years ago and my copy of it is yellowed and stained from frequent use. That's always a good sign.

Ingredients Nutrition

  • 8 ounces egg noodles, broad
  • 1 (12 ounce) can corned beef
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 13 cup onion, chopped
  • 12 cup black olives, coarsely chopped
  • 2 tablespoons green peppers, chopped
  • 1 (16 ounce) can cream-style corn
  • 2 cups American cheese, coarsely shredded


  1. Cook noodles, without salt.
  2. Drain.
  3. Crumble corned beef in bowl, add soup, onion, olives, green pepper and corn.
  4. Mix well.
  5. Put about 1/4 of meat mixture in shallow 2 quart baking dish.
  6. Alternate noodles, sauce, and cheese, ending with cheese.
  7. Bake at 350 degrees 45 minutes.


Most Helpful

Sooooo good! I used a can of pimientos since I had no green pepper and it turned out awesome. My husband had seconds! Almost polished this off by ourselves. Thanks for posting this.

Flautatime March 26, 2008

Wow, this was a nice comfort food dish, different from the norm, yet familiar. I used deli corned beef, about 3/4c onion, no gr peppers (didn't have any), cheddar instead of the American, and fresh corn mixed with a little cream, 1/2 t salt and 1 t sugar, instead of the creamed corn. Our family of 5 (3 kids 7&under) made it disappear entirely! Thanks!

annlouise September 06, 2007

yummy my family loved this.I doubled this and put in a 9x13 pan.I didn't have any american cheese so I used cubed monterey jack on the bottom layer and cheddar on the top.We left out the olives and used half of a green pepper.Thanks for sharing.

chef313633 August 10, 2007

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