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Creamy Corned Beef Bake Recipe

Creamy Corned Beef Bake Recipe photo by Taste of Home

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"I remember my grandmother making this comforting casserole when my family visited her," writes Brenda Myers of Overland Park, Kansas. "Now that I'm married, I fix it for my husband and me as an easy evening meal that provides great leftovers for lunch."

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Creamy Corned Beef Bake Recipe

Prep: 15 min. Bake: 40 min. + standing

Yield: 4 Servings

15 40 55

Ingredients

1-1/2 cups cubed cooked corned beef or 1 can (12 ounces) cooked corned beef, crumbled
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
8 ounces cheddar cheese, cubed
1 package (7 ounces) small shell pasta, cooked and drained
1 cup milk
1/2 cup chopped onion
2 bread slices, cubed
2 tablespoons butter, melted

Directions

In a large bowl, combine the first six ingredients. Transfer to a greased 2-qt. baking dish. Toss bread cubes with butter; sprinkle over top.
Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Let stand for 10 minutes before serving. Yield: 4 servings.

Originally published as Creamy Corned Beef Bake in Quick Cooking March/April 2001, p59

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Creamy Corned Beef Bake

Creamy Corned Beef Bake

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Reviewed on Jun. 27, 2012 by nancymcf

Instead of just adding onion, sauteed onion red pepper and celery and then added to corned beef soup mixture. Also topped with sliced hard boiled eggs

Reviewed on Mar. 10, 2011 by SewItIs

This was my favorite casserole growing up. We used egg noodles for the pasta and buttered crushed saltines on top.

Now, I use shredded Cheddar, cooked egg noodles, decrease the milk to 3/4 c, skip the topping, and cook this in the microwave. Some times I add french fried onions to garnish.

Reviewed on Apr. 19, 2010 by pattyme

I made it two ways. One with the cheddar cheese, and one without the cheddar cheese. Instead i used diced celery , onion and diced green peppers. Both were very good

Reviewed on Feb. 04, 2010 by daisey5

The only change I mad was to use 2% milk and 2% cheddar cheese.

Reviewed on Jan. 19, 2010 by keverwann

This was a soupy mess with crunchy, raw onions that was a waste of corned beef. If I was to ever make a variation of this again, I would saute the onions before, leave out the milk or use sour cream instead of milk, leave out the bread and butter, and substitute swiss or mozzarella cheese for the ceddar. Or simply use a different recipe.

Reviewed on Mar. 09, 2009 by dhigh

I don't think it's potatoes; it's probably the bread cubes added at the end.

Reviewed on Mar. 09, 2009 by dhigh

I don't think it's potatoes; it's probably the bread cubes added at the end.

Reviewed on Mar. 09, 2009 by Bbdegs

what you see on the top is the bread cubes!

Reviewed on Mar. 09, 2009 by reachthesummit

I don't think this is the right picture for this recipe. The picture shows potatoes not shell pasta