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
Featured In:
23 Things to Make with Leftover Corned Beef
VERIFIED BY Taste of Home Test Kitchen
- 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
My Review
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Average Rating
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."
