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Creamy Corned Beef Bake

 Creamy Corned Beef Bake
"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."
4 ServingsPrep: 15 min. Bake: 40 min. + standing

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.