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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."
  • Total Time
    Prep: 15 min. Bake: 40 min. + standing
  • Makes
    4 servings


  • 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.

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Average Rating:
  • Charles
    Mar 25, 2018

    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!

  • nancymcf
    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

  • SewItIs
    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.

  • pattyme
    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

  • daisey5
    Feb 4, 2010

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

  • keverwann
    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.

  • dhigh
    Mar 9, 2009

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

  • dhigh
    Mar 9, 2009

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

  • Bbdegs
    Mar 9, 2009

    what you see on the top is the bread cubes!

  • reachthesummit
    Mar 9, 2009

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