"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Corned Beef Casserole, by Ginger Haigler, is from The Allen Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 package Kraft Shells and cheese macaroni 1 can cream of celery or cream of chicken soup 1 small onion 1 small bell pepper, 1 can corned beef
Cook macaroni and cheese according to package directions. In a medium bowl, mix soup, macaroni and cheese, onion, and bell pepper together; set aside. On a small plate, and using a fork, mash corn beef to separate. Add to macaroni mixture. Bake in a buttered casserole dish at 350 degrees for 40 minutes.
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