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my mother's corned beef casserole

Empebi avatar
Recipe by
Diana Perry
@Empebi
Martinez, GA

This is a 1950's thrifty comfort food for the family recipe from my mother. It started out with everything from scratch instead of the Kraft dinner. However, when my Mother discovered Kraft Macaroni & Cheese this quickly became her "go to" and she changed the recipe and we had it often, especially when she had a busy day.

yield 8 serving(s)
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For my mother's corned beef casserole

  • 1 can
    corned beef
  • 1 can
    cream of chicken soup
  • 2 box
    kraft macaroni and cheese
  • 1 sm
    onion, diced
  • 1 tsp
    worchester sauce
  • 1 c
    milk
  • 14 3/4 oz
    can whole kernel corn (drained)
  • 1 sm
    jar pimento
  • 2 tsp
    dried parsley (optional)
  • salt & pepper to taste

How To Make my mother's corned beef casserole

  • 1
    Cook macaroni and cheese as directed on the box. (Use all the ingredients listed on the box, such as milk and butter with the cheese packet included in the box.)
  • 2
    Mix milk, soup, Worcester sauce, onion, salt & pepper together with the corned beef. Stir into the prepared mac and cheese along with the Pimento, dried parsley and drained corn.
  • 3
    Top with Panko bread crumbs, or shredded cheese.
  • 4
    Bake at 350 degrees 50 to 60 minutes or until bubbly with crumbs browned or cheese melted.
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