My Mother's Corned Beef Casserole Recipe

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My Mother's Corned Beef Casserole

Diana Perry


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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15 Min
50 Min


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
14 3/4 oz
can whole kernel corn (drained)
1 small
jar pimento
2 tsp
dried parsley (optional)
salt & pepper to taste


1Cook 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.)
2Mix 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.
3Top with Panko bread crumbs, or shredded cheese.
4Bake 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