Corned Beef Casserole

Ingredients

  • 1 pkg. frozen noodles, cooked (8 oz.)
  • 1 can corned beef, diced
  • 1/4 lb. American cheese, diced
  • 1 can cream of chicken soup
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  • 1 cup milk
  • 1/2 cup chopped onion

Directions

Combine all ingredients. Top with 3/4 cup buttered bread crumbs. Bake at 350 degrees F, uncovered, about 45 minutes.

By Robin from Washington, IA

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July 29, 2009 Flag
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Corned Beef Casserole I

Ingredients

  • 12 oz. package noodles
  • 1 can corned beef
  • 2 cans cream of mushroom soup
  • 2 cans milk
  • 3 Tbsp. green pepper, chopped
  • 3 Tbsp. onion, chopped
  • 2 Tbsp. butter
  • 1 (1lb.) package Velveeta cheese

Directions

Cook noodles. Saute' pepper and onion in butter. Add rest of ingredients except cheese. Layer with cheese and top with potato chips. Bake 50 minutes at 350 degrees F.

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By Robin from Washington, IA

Corned Beef Casserole

Hi Robin,
Can you tell me what size cans of corned beef and soup to use as I live in Spain and I know the sizes are different. This sounds really good and I would like to try it. (12/08/2007)

By butterflyomega

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July 29, 2009 Flag
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Ingredients

  • 1 1/2 cup elbow macaroni, cooked
  • 1 can corned beef (12 oz.)
  • 1 can cream of chicken soup
  • 1 cup milk
  • 1/3 cup onion, chopped
  • 1 cup grated American cheese
  • salt and pepper, to taste
  • 1/2 cup cracker crumbs
  • 2 Tbsp. butter or margarine

Directions

Cook the macaroni; break corned beef into pieces. Mix together soup, milk, onion and cheese. Season to taste. Add the macaroni and corned beef. Pour into 2 qt. casserole. Top with cracker crumbs mixed with butter. Bake at 350 degrees F for 45 minutes. Makes 8 servings.

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By Robin from Washington, IA

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July 29, 2009 Flag
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Ingredients

  • 4 oz of spaghetti cooked
  • 1 (10 1/2 oz) can cream of mushroom soup
  • 1 cup milk
  • 1/2 tsp. prepared mustard
  • 2 slices of bread
  • 1/2 (4 oz) cup shredded sharp process cheese
  • 1 (12 oz) can corned beef --chopped
  • 1 (4 oz) can sliced mushrooms (optional)
  • 1 Tbsp. soft butter

Directions

Break spaghetti in 2 inch lengths. Cook in boiling water about 10 minutes. Drain.

While spaghetti is cooking, blend together the cream of mushroom soup and milk until it is smooth. Add mustard, half the cheese, corned beef, drained mushrooms and cooked spaghetti. Pour in greased casserole dish.

Spread bread with butter, put together sandwich style, and cut into cubes. Toss cubes over top of mixture. Sprinkle with remaining cheese.


Bake at 350 degrees F for 25 minutes. This will make 4 servings.

Source: From my mother.

By Sandy from Graettinger, IA

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