Creamy Corned Beef Casserole Recipe

Creamy Corned Beef Casserole Recipe photo by Taste of Home

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My family really enjoys the flavor of corned beef so I invented this casserole. It is so easy to whip up and your family will love it. —BM Overland, Park, Kansas

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Creamy Corned Beef Casserole Recipe

Prep: 15 min. Bake: 45 min. + standing

Yield: 6-8 Servings

15 45 60

Ingredients

1 can (12 ounces) corned beef, crumbled or 1-1/2 cups diced cooked corned beef
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 30 minutes. Cover and bake 15 minutes longer or until golden brown. Let stand 10 minutes before serving. Yield: 6-8 servings.

Originally published as Creamy Corned Beef Casserole in Quick Cooking May/June 1999

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Creamy Corned Beef Casserole

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Reviewed on Apr. 02, 2013 by daisey5

This was very good. I used the cooked corned beef but next time I will use 2 cups of corned beef. I also added some garlic powder. I also did not have any bread so used croutons. It turned out great.

Reviewed on Mar. 17, 2013 by mojomama

I made this using corned beef hash by accident. But the results were still good. I wanted something with corned beef for St. Patty's day that didn't involve cabbage. Not bad, reminded me of mac and cheese with a corned beef flavor. But it's still just another casserole with cream of chicken soup, cheese, pasta and some other base (in this case, the corned beef), so I wasn't super wowed. The hubby loved it though, so that's always a win.