Corned Beef Casserole
By
Peggy Sue Ross
@peggysueross
1
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.
Ingredients
- 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
- milk
- 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.
