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    You are in: Home / Recipes / Macaroni and Corned Beef Casserole Recipe
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    Macaroni and Corned Beef Casserole

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on August 28, 2011

      This SCARY good! Just like my mother used to make and I was never able to duplicate! Thank you!

      Good Stuff.

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    • on January 21, 2013

      I have been making this for years also. Good comfort food. I alternate the layers of pasta (I use egg noodles) corned beef, cheese and peas or corn (I add veggies), and pour part of the mushroom/chicken soup mixture over the layer. I also top with cheese about 10 minutes before it is done in the oven. Delicious but not a diet food.

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    • on March 29, 2012

      I've been making this for years, just like mom used to make. I use egg noodles most of the time but love it.

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    • on March 10, 2008

      What a great way to use leftover corned beef! I don't like the canned corned beef, so I diced fresh cooked leftover corned beef brisket. I also threw in a handful of chopped cabbage. The casserole is creamy and tasty..... not to mention it's easy to make! Thanx for posting this; it's a keeper!

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    • on January 24, 2006

      Marie Alice,We love corned beef,and I used some leftover corn beef brisket.My DH loved it and took it to work today.It surely is Comfort food at it's best,and so simple.Thank you Marie,from across the pond.ROSE

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    Nutritional Facts for Macaroni and Corned Beef Casserole

    Serving Size: 1 (302 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 560.0
     
    Calories from Fat 293
    52%
    Total Fat 32.6 g
    50%
    Saturated Fat 14.1 g
    70%
    Cholesterol 127.4 mg
    42%
    Sodium 1725.6 mg
    71%
    Total Carbohydrate 34.5 g
    11%
    Dietary Fiber 1.3 g
    5%
    Sugars 2.4 g
    9%
    Protein 30.5 g
    61%

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