mom's corned beef casserole
Mom Morrissey made this hearty casserole for the guys to take to the hunting cabin. It is so easy to throw together. It is one of the favorites of my whole family. You can adjust the fat content by using lean corned beef, low fat cream of chicken, low fat cheese, and low fat evaporated milk. I also like to use dreamfield's pasta in place of noodles. Serve it with a tossed salad and perhaps a dinner roll.
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prep time
20 Min
cook time
1 Hr
method
Bake
yield
8 serving(s)
Ingredients
- 1 can corned beef or leftover corned beef
- 1 can cream of chicken soup
- 1 can evaporated milk (i use 2%)
- 1 medium yellow onions
- 3 cups cheddar cheese, shredded
- 1 bag noodles, medium sized (8 oz.)
- 1/2 cup broken potato chips
How To Make mom's corned beef casserole
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Step 1Cook the noodles about 2 minutes less than the directions on the bag or box. Rinse well and drain. They will finish cooking in the casserole.
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Step 2Dice the onion, and shred the cheese if needed. I use the 2% low fat cheddar cheese.
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Step 3Cut the corned beef into bite size pieces.
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Step 4Open all the canned ingredients and mix them all together. Stir in the onions, cheddar cheese and noodles.
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Step 5Pour in a buttered 2 quart casserole dish. Cover the dish and place in a 350 degree oven for about 50 minutes. Remove the cover and top with broken up potato chips or bugles.
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Step 6Place back in oven for 10 minutes to crisp up the chips.
- 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
Tag:
#Quick & Easy
Keyword:
#cheese
Keyword:
#Casserole
Keyword:
#Noodles
Keyword:
#corned-beef
Ingredient:
Beef
Method:
Bake
Culture:
American
Category:
Casseroles
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