My Mother's Corned Beef Casserole

My Mother's Corned Beef Casserole Recipe

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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

How to Make My Mother's Corned Beef Casserole


  • 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.

Printable Recipe Card

About My Mother's Corned Beef Casserole

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