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Corned Beef Casserole


  • 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


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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