Prep 10 mins
Cook 1 hr
Very quick and easy casserole.Creamy and great tasting!Recipe came from elderly neighbor (a great cook!)
- 1 (6 ounce) package noodles (or macaroni)
- 1 (12 ounce) canchipped corned beef
- 1⁄4 lb cubed American cheese
- 1 (10 ounce) can cream of mushroom soup (or any Cream Soup)
- 1 cup milk
- 3⁄4 cup buttered bread crumb
- Cook Macaroni and drain.
- Alternate ingredients (layer) in a buttered casserole.
- (Top with buttered crumbs).
- Bake at 375° for 1 hour.
The proportions of this recipe were right on target for a 2-quart casserole, however, my personal preferences would require me to substitute something else for the canned corned beef. I had never encountered this casserole before, and this is not my style. I love corned beef and cabbage, but I prefer "clean" tasting corned beef, such as Toula Patsalis's Pressure Cooker Corned Beef Brisket and Cabbage, or 2Bleu's divine Ultimate Corned Beef Brisket With Root Vegetables #257112. I apologize to everyone for whom this is a nostalgic recipe, but I will pass on canned corned beef. Made for Top Favorites of 2008 Tag.
Featured in my Book#237470. Originally reviewed on Mar. 18, 2008. This was excellent. Easy and fun for St. Patrick's Day or any day! I did add a bit of onion otherwise made as directed. Everyone loved this and had seconds. Thanks for sharing BB502 a keeper:)
My mom used to make this. I absolutly love it. Great recipe Betsy.