My Mother's Corned Beef Casserole Recipe

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My Mother's Corned Beef Casserole

Diana Perry

By
@Empebi

This is a 1950's thrifty comfort food for the family recipe from my mother. It started out with everything from scratch instead of the Kraft dinner. However, when my Mother discovered Kraft Macaroni & Cheese this quickly became her "go to" and she changed the recipe and we had it often, especially when she had a busy day.


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Serves:

8

Prep:

15 Min

Cook:

50 Min

Method:

Bake

Ingredients

1 can(s)
corned beef
1 can(s)
cream of chicken soup
2 box
kraft macaroni and cheese
1 small
onion, diced
1 tsp
worchester sauce
1 c
milk
14 3/4 oz
can whole kernel corn (drained)
1 small
jar pimento
2 tsp
dried parsley (optional)
salt & pepper to taste

Directions Step-By-Step

1
Cook macaroni and cheese as directed on the box. (Use all the ingredients listed on the box, such as milk and butter with the cheese packet included in the box.)
2
Mix milk, soup, Worcester sauce, onion, salt & pepper together with the corned beef. Stir into the prepared mac and cheese along with the Pimento, dried parsley and drained corn.
3
Top with Panko bread crumbs, or shredded cheese.
4
Bake at 350 degrees 50 to 60 minutes or until bubbly with crumbs browned or cheese melted.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Pasta
Regional Style: American
Other Tags: Quick & Easy, Heirloom