my mother's corned beef casserole

Name: My Mother's Corned Beef Casserole
Prep time: 15 min
Cook time: 50 min
Yield: 8
Cuisine: American
Ingredients: 1 can(s) corned beef; 1 can(s) cream of chicken soup; 2 box(es) kraft macaroni and cheese; 1 small onion, diced; 1 teaspoon(s) worchester sauce; 1 cup(s) milk; 14 3/4 ounce(s) can whole kernel corn (drained); 1 small jar pimento; 2 teaspoon(s) dried parsley (optional); - salt & pepper to taste

21 Pinches

Diana Perry

Martinez, GA

Updated on Jun 3, 2016

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.

Rate

No Image

prep time 15 Min

cook time 50 Min

method Bake

yield 8 serving(s)

Ingredients

1 can corned beef
1 can cream of chicken soup
2 boxes kraft macaroni and cheese
1 small onion, diced
1 teaspoon worchester sauce
1 cup milk
14 3/4 ounces can whole kernel corn (drained)
1 small jar pimento
2 teaspoons dried parsley (optional)
- salt & pepper to taste

How To Make my mother's corned beef casserole

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.)

Step 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.
Step 3

Top with Panko bread crumbs, or shredded cheese.
Step 4

Bake at 350 degrees 50 to 60 minutes or until bubbly with crumbs browned or cheese melted.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes