Mom's Corned Beef Casserole Recipe

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Mom's Corned Beef Casserole

Vickey Yott Morrissey

By
@specialtdays

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.

Rating:
☆☆☆☆☆ 0 votes
Serves:
8
Prep:
20 Min
Cook:
1 Hr
Method:
Bake

Ingredients

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

Step-By-Step

1Cook 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.
2Dice the onion, and shred the cheese if needed. I use the 2% low fat cheddar cheese.
3Cut the corned beef into bite size pieces.
4Open all the canned ingredients and mix them all together. Stir in the onions, cheddar cheese and noodles.
5Pour 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.
6Place 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