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Corned Beef Casserole

User Rating 4 Star Rating (1 Review)


A corned beef casserole, using leftover corned beef or canned corned beef.


  • 8 ounces noodles, cooked and drained
  • 1 can (12 ounces) corned beef, diced, or 2 to 3 cups diced leftover corned beef
  • 4 ounces shredded mild Cheddar or American cheese
  • 1 can (10 3/4 ounces) cream of mushroom or cream of chicken soup
  • 1 cup milk
  • 1/2 cup chopped onion
  • 3/4 cup bread crumbs tossed with a tablespoon or two of melted butter


Combine cooked noodles, corned beef, cheese, soup, milk, and onion. Pour into a greased 2-quart baking dish then top with buttered bread crumbs. Bake at 350° for 45 minutes, until hot and bubbly.
Serves 8.

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Slow Cooker Corned Beef and Cabbage Chowder
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User Reviews

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 4 out of 5
Really good, Member learning2cook

I certainly would say that i will make this recipe again, my hubby loved it and my daughter did ate a lot too. I used spaghetti noddles, Italian grated cheese, and put it into two (2) 1.5 q baking dish. It was worth a try making this.

8 out of 8 people found this helpful.

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