Delicious Corned Beef Casserole

Submitted by Cindi-Marie-Bauer

"A really "delicious" corned beef casserole made from leftover cooked corned beef, canned soup, macaroni, parmesan cheese, onion and milk; topped with buttered bread crumbs."

 

• Ready In: 1hr 15mins
• Ingredients: 8
• Serves: 6

ingredients

• 8 ounces uncooked elbow macaroni (2 cups)
• 12 ounces leftover cooked corned beef, diced
• 1 (10 3/4 ounce) can cream of celery soup
• 1 (10 3/4 ounce) soup can milk
• 1⁄2 cup finely chopped onion
• 1⁄2 cup grated parmesan cheese
• Italian seasoned breadcrumbs (I used 1 1/2 tablespoons)
• 2 tablespoons butter, cut into thin slices

directions

1. Preheat oven to 350°F.
2. Cook elbow macaroni in boiling water for 6 minutes; drain.
3. ( I add a bit of vegetable oil to boiling water, so macaroni doesn't stick together).
4. In a buttered casserole baking dish, or a buttered 13x9-inch baking pan, add cooked elbow macaroni, diced corned beef, canned soup, 1 soup can of milk, onion, and grated Parmesan cheese; stir to mix well.
5. Sprinkle bread crumbs over the casserole.
6. Top with thin slices of butter.
7. Cover and bake for 1 hour.
8. Note: You can substitute the cream of celery soup, with a cream of chicken, or cream mushroom soup.