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. —B Overland, Park, Kansas
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23 Things to Make with Leftover Corned Beef
VERIFIED BY Taste of Home Test Kitchen
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- 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
- 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
Reviews forCreamy Corned Beef Casserole
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MY REVIEW
Reviewed Jun. 11, 2015
"I had high hopes for this. But it was just ok. Not sure why. Everyone said, just ok, don't make it again tho. =("
MY REVIEW
Reviewed Oct. 30, 2013
"I love canned corned beef so this was excellent next time I will use two cans though"
MY REVIEW
Reviewed Mar. 17, 2013
"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."
