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mom's corned beef casserole

specialtdays avatar
Recipe by
Vickey Yott Morrissey
@specialtdays
Grayling, MI

Mom Morrissey made this hearty casserole for the guys to take to the hunting cabin. It is so easy to throw together. It is one of the favorites of my whole family. You can adjust the fat content by using lean corned beef, low fat cream of chicken, low fat cheese, and low fat evaporated milk. I also like to use dreamfield's pasta in place of noodles. Serve it with a tossed salad and perhaps a dinner roll.

yield 8 serving(s)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For mom's corned beef casserole

  • 1 can
    corned beef or leftover corned beef
  • 1 can
    cream of chicken soup
  • 1 can
    evaporated milk (i use 2%)
  • 1 md
    yellow onions
  • 3 c
    cheddar cheese, shredded
  • 1 bag
    noodles, medium sized (8 oz.)
  • 1/2 c
    broken potato chips

How To Make mom's corned beef casserole

  • 1
    Cook the noodles about 2 minutes less than the directions on the bag or box. Rinse well and drain. They will finish cooking in the casserole.
  • 2
    Dice the onion, and shred the cheese if needed. I use the 2% low fat cheddar cheese.
  • 3
    Cut the corned beef into bite size pieces.
  • 4
    Open all the canned ingredients and mix them all together. Stir in the onions, cheddar cheese and noodles.
  • 5
    Pour in a buttered 2 quart casserole dish. Cover the dish and place in a 350 degree oven for about 50 minutes. Remove the cover and top with broken up potato chips or bugles.
  • 6
    Place back in oven for 10 minutes to crisp up the chips.
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