Macaroni and Corned Beef Casserole

"Ok, this is probably not that good for you, but it is comfort food at it's best..."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by out of here photo by out of here
photo by out of here photo by out of here
Ready In:
50mins
Ingredients:
7
Serves:
4
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ingredients

  • 1 (12 ounce) can corned beef, crumbled
  • 1 cup macaroni (cooked and drained)
  • 14 lb cheddar cheese, grated
  • 1 cup milk
  • 1 (10 1/4 ounce) can condensed cream of chicken soup
  • 12 cup minced onion
  • 34 cup buttered bread or 3/4 cup cracker crumb
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directions

  • Mix together all ingredients except for the crumbs. Put into a greased 1 1/2 QT casserole dish. Top with the buttered crumbs and bake at 350*F for 35 to 40 minutes until bubbly and lightly browned.

Questions & Replies

  1. Size of a one and a half quart dish
     
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Reviews

  1. 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.
     
  2. This SCARY good! Just like my mother used to make and I was never able to duplicate! Thank you!<br/><br/>Good Stuff.
     
  3. This is a great recipe, "Just like Mom used to make". I had a package of Shredded Swiss/Gruyere cheese that I wanted to use up but that is the only substitute I used. You could probably use most any cheese as long as it can be grated/shredded.
     
  4. I've been making this for years, just like mom used to make. I use egg noodles most of the time but love it.
     
  5. 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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Tweaks

  1. Shredded Swiss/Gruyere cheese rather than Cheddar but only because that is what I had in my refrigerator "cheese inventory".
     

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