my mother's corned beef casserole
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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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yield
8 serving(s)
prep time
15 Min
cook time
50 Min
method
Bake
Ingredients For my mother's corned beef casserole
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1 cancorned beef
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1 cancream of chicken soup
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2 boxkraft macaroni and cheese
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1 smonion, diced
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1 tspworchester sauce
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1 cmilk
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14 3/4 ozcan whole kernel corn (drained)
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1 smjar pimento
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2 tspdried parsley (optional)
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salt & pepper to taste
How To Make my mother's corned beef casserole
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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.)
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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.
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3Top with Panko bread crumbs, or shredded cheese.
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4Bake at 350 degrees 50 to 60 minutes or until bubbly with crumbs browned or cheese melted.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for My Mother's Corned Beef Casserole:
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