Corned Beef Casserole

Peggy Sue Ross


A hearty warm meal using ingredients you probably have on the shelf. This was a staple meal at our home when I was growing up. Passed down from my mom, and now to your family.


★★★★★ 1 vote

15 Min
1 Hr


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1 1/2 c
elbow macaroni
1 can(s)
12 oz. canned corned beef
1/4 lb
velveeta cheese, cubed
1/2 c
diced onion (or 2 tablespoons dehydrated onion)
1 can(s)
cream of chicken soup
1 c
1/2 c
buttered breadcrumbs

How to Make Corned Beef Casserole


  • 1Cook elbow macaroni according to package directions to al dente. Drain.
  • 2While macaroni is cooking, crumble corned beef. Combine cheese, onion, soup and milk; add corned beef.
  • 3Lightly toss cooked macaroni with meat & cheese mixture and pour into a buttered 2 quart casserole dish. (I often do all the mixing right into the casserole dish to make one less dish to clean)
  • 4Top with buttered breadcrumbs if desired.
  • 5Bake for 1 hour at 375 until top is golden brown and cheese is bubbly.

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