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Corned Beef and Noodle Casserole Recipe

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This recipe for Corned Beef and Noodle Casserole is from Lori's Cookbook Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces noodles
1 can (12 ounces) corned beef, chilled and diced, or 2 to 3 cups diced leftover corned beef
1 cup (4 ounces) shredded mild cheddar or American cheese
1 can (10 3/4 ounces) condensed cream of mushroom or cream of chicken soup
1 cup milk
1/2 cup finely chopped onion
1 to 2 cups steamed peas or mixed vegetables, optional
3/4 cup soft fresh breadcrumbs
2 tablespoons melted butter
Directions:
Directions:
Heat the oven to 350 F (180 C/Gas 4). Grease a 2-quart baking dish.

Cook the noodles in boiling salted water following package directions. Drain well.

Combine the cooked noodles, diced corned beef, shredded cheese, condensed soup, milk, and onion.

Stir in the cooked vegetables or peas, if using.

Spoon the mixture into the prepared baking dish.

Toss the breadcrumbs with the melted butter to coat thoroughly and sprinkle over the casserole.

Bake 35 to 45 minutes, until the crumb topping is browned and the filling is hot and bubbly.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Prep 15 min - Cook 50 min

 

 

 

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