"The belly rules the mind."--Spanish Proverb

Corned Beef and Noodle Casserole Recipe

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This recipe for Corned Beef and Noodle Casserole, by , is from The Ballinger Family Cookbook Project, 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!

Contributor:  
Contributor:  
Jenn Ballinger

Category:
Category:

Ingredients:  
Ingredients:  
12 oz can corned beef (chilled and diced), or 2 to 3 cups leftover corned beef
1 cup + 4 oz mild cheddar cheese
10 3/4 oz cream chicken soup
1 cup milk
1/2 cup onion
3/4 cups soft bread crumbs
2 Tbsp melted butter
optional: 1 to 2 cups peas or mixed veggies, steamed

Directions:
Directions:
Heat oven to 350. Grease 2 quart baking dish. Prepare noodles per package directions and drain well. Combine the cooked noodles, diced corned beef, shredded cheese, soup, milk and onion. Stir in the cooked veggies,if using. Spoon mixture into baking dish. Toss breadcrumbs with melted butter to coat thoroughly and sprinkle over casserole. Bake at 35-45 minutes, until the crumb topping is browned and the filing is bubbly.

 

 

 

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