Creamy Corned Beef Casserole
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
Ingredients
- 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
Reviews
Were the directions regarding the baking covered, uncovered reversed? Seems like you would cover it while baking and then uncover to brown it. Otherwise, pretty good though a little dry (which might be remedied if directions were changed.
I had high hopes for this. But it was just ok. Not sure why. Everyone said, just ok, don't make it again tho. =(
I love canned corned beef so this was excellent next time I will use two cans though
This was very good. I used the cooked corned beef but next time I will use 2 cups of corned beef. I also added some garlic powder. I also did not have any bread so used croutons. It turned out great.
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.
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