Use leftover corned beef or canned in this easy corned beef casserole. I used egg noodles in the casserole, but spaghetti or similar pasta could be used as well.
This makes a nice potluck dish, and it's an excellent way to use leftover corned beef.
For more color, add 1 to 2 cups of steamed peas or mixed vegetables to the sauce before baking. If you are using canned corned beef, chill it in the refrigerator. It's much easier to dice the corned beef into uniform pieces when it's chilled.
See Also: Reuben Casserole With Crumb Topping
- 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 bread crumbs
- Heat the oven to 350 degrees F (180 degrees 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 bread crumbs with the melted butter to coat thoroughly; sprinkle over the casserole.
- Bake 35 to 45 minutes, until the crumb topping is browned and the filling is hot and bubbly.