Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This is a recipe from Peg Bracken's I Hate to Cook book. Really easy and quite good

Ingredients Nutrition

  • 8 ounces elbow macaroni
  • 16 ounces corned beef, chopped
  • 12 lb sharp cheddar cheese, shredded
  • 1 cup milk
  • 10 12 ounces cream of mushroom soup, undiluted
  • 12 cup dry breadcrumbs
  • 2 tablespoons chopped onions, optional at my house
  • 1 dash garlic salt, optional at my house

Directions

  1. Preheat oven to 350 degrees.
  2. Cook the macaroni in 2 quarts salted boiling water for 8
  3. minutes until tender.
  4. Drain.
  5. Mix mushroom soup and milk together.
  6. Add the corned beef, shredded cheese, (garlic salt and onion).
  7. Spray a 13 x 9 pan with cooking spray or grease generously.
  8. Alternate layers of corned beef mixture and cooked macaroni.
  9. Sprinkle top with breadcrumbs.
  10. Bake uncovered for 45 minutes.

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