- 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
- 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.
Reviews forCreamy Corned Beef Bake
"This was a big hit tonight - both my kids polished their plates and asked for seconds, even though neither of them had really been into the corned beef when it was an entree on St. Patrick's! Minor changes: I upped the pasta to probably 12 oz or so, I used shredded cheddar rather than cubed, I used fresh breadcrumbs instead of cubed bread, and I used a shallot instead of onion, as we sometimes find raw-ish onions too harsh. Next time I might throw a little worcestershire sauce into the mix, but it was plenty flavorful already. This is definitely a recipe I will return to for future St. Patrick's Day leftovers!"
"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"
"The only change I mad was to use 2% milk and 2% cheddar cheese."
"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."
"what you see on the top is the bread cubes!"
"I don't think this is the right picture for this recipe. The picture shows potatoes not shell pasta"