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Creamy Corned Beef Bake Recipe
Creamy Corned Beef Bake Recipe photo by Taste of Home

Creamy Corned Beef Bake Recipe

Publisher Photo
"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."
TOTAL TIME: Prep: 15 min. Bake: 40 min. + standing
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min. + standing
MAKES: 4 servings

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

  1. 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.
  2. 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.

Reviews for Creamy Corned Beef Bake

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jun. 27, 2012

"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"

MY REVIEW
Reviewed Mar. 10, 2011

"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."

MY REVIEW
Reviewed Apr. 19, 2010

"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"

MY REVIEW
Reviewed Feb. 4, 2010

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

MY REVIEW
Reviewed Jan. 19, 2010

"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."

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