Corned Beef and Noodle Casserole


8 ounces of noodles
1 (12-ounce) can corned beef (chilled and diced, or 2 to 3 cups diced leftover corned beef)
1 cup shredded mild cheddar cheese
1 can condensed cream of mushroom soup (or cream of chicken soup)
1 cup milk
1/2 cup onion (finely chopped)
3/4 cup soft fresh breadcrumbs
2 tablespoons melted butter


Heat oven to 350 degrees F. Grease a 2-quart baking dish. Cook the noodles in boiling salted water following the package directions. Drain well. Combine the cooked noodles, diced corned beef, shredded cheese, condensed soup, milk, and onion. Spoon the mixture into the prepared baking dish. Toss the breadcrumbs with the melted butter to coat thoroughly and sprinkle over the casserole. Bake 35-45 minutes until the crumb topping is browned and the filling is hot and bubbly.


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