Mom's Corned Beef Casserole Recipe

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Mom's Corned Beef Casserole

Vickey Yott Morrissey


Mom Morrissey made this hearty casserole for the guys to take to the hunting cabin. It is so easy to throw together. It is one of the favorites of my whole family.

You can adjust the fat content by using lean corned beef, low fat cream of chicken, low fat cheese, and low fat evaporated milk. I also like to use dreamfield's pasta in place of noodles.

Serve it with a tossed salad and perhaps a dinner roll.

pinch tips: How to Grate Cheese for Easy Clean Up





20 Min


1 Hr




1 can(s)
corned beef or leftover corned beef
1 can(s)
cream of chicken soup
1 can(s)
evaporated milk (i use 2%)
1 medium
yellow onions
3 c
cheddar cheese, shredded
1 bag(s)
noodles, medium sized (8 oz.)
1/2 c
broken potato chips

Directions Step-By-Step

Cook the noodles about 2 minutes less than the directions on the bag or box. Rinse well and drain. They will finish cooking in the casserole.
Dice the onion, and shred the cheese if needed. I use the 2% low fat cheddar cheese.
Cut the corned beef into bite size pieces.
Open all the canned ingredients and mix them all together. Stir in the onions, cheddar cheese and noodles.
Pour in a buttered 2 quart casserole dish. Cover the dish and place in a 350 degree oven for about 50 minutes. Remove the cover and top with broken up potato chips or bugles.
Place back in oven for 10 minutes to crisp up the chips.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy