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    You are in: Home / Recipes / Sunday Lunch Corned Beef Casserole Recipe
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    Sunday Lunch Corned Beef Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Debber's Note:

    During my high school years, my mom made this quite often on Sunday for lunch after church...she'd get it mostly put together before we left, and then pop it in the oven as soon as we got back home.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 cups pasta , cooked, drained
    • 1 (10 ounce) can cream of mushroom soup
    • 1 (10 ounce) can milk (use soup can)
    • 1 (10 ounce) can corned beef , crumbled
    • ¼ lb sharp cheddar cheese , cubed
    • crushed potato chip (optional)
    • French-fried onions (optional)

    Directions:

    1. 1
      Preheat oven to 350; butter a casserole pan.
    2. 2
      Mix soup and milk, stirring to blend well.
    3. 3
      Add beef and cheese to soup-milk; mix well.
    4. 4
      Dump into casserole dish.
    5. 5
      Sprinkle top with crushed potato chips or French-fried onions.
    6. 6
      Bake for 30 minutes until bubbly.
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    Nutritional Facts for Sunday Lunch Corned Beef Casserole

    Serving Size: 1 (195 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 573.6
     
    Calories from Fat 274
    47%
    Total Fat 30.5 g
    46%
    Saturated Fat 13.3 g
    66%
    Cholesterol 109.8 mg
    36%
    Sodium 1476.4 mg
    61%
    Total Carbohydrate 43.7 g
    14%
    Dietary Fiber 1.4 g
    5%
    Sugars 2.0 g
    8%
    Protein 29.6 g
    59%
    Detailed Nutrition Values About Nutrition Info

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