Comfort Food: Creamy Corned Beef Casserole Recipe

When I was growing up, my mom made this ALL the time.  Cans of corned beef used to be inexpensive and this meal was a great way to stretch a dollar.  Since then, canned corned beef has gotten more expensive, so I just cook my own corned beef when it’s on sale around St. Patrick’s Day. This recipe is very easy to throw together and it is a delicious home-cooked meal. I hope you enjoy it as much as my family does!

Creamy Corned Beef Casserole

 

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Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

This dish was made all the time by my mom when I was a kid. A can of corned beef was inexpensive and this was a great way to stretch a buck. If you don't have canned corned beef, you can use left over cooked corned beef.

Author: Parsnips and Parsimony

Recipe type: Comfort Food

Serves: 8

Ingredients

• 1lb egg noodles
• 1 can cream of mushroom soup
• 6-10 slices American cheese
• 1 soup can of milk
• 1 small onion, diced
• 1lb of cooked corned beef or 1 can of corned beef
• 4oz (1/2 brick) cream cheese
• ¼ cup half and half
• salt and pepper to taste
• 1 Tbsp butter
• ½ cup dried bread crumbs
• 3 Tbsp butter melted

Instructions

1. Put a large pot of water on to boil.
2. In a skillet, saute diced onions in 1 Tbsp of butter. Cook until translucent and tender.
3. In a small bowl, soften cream cheese.
4. Slowly add half and half to cream cheese and whisk until smooth.
5. Add to onions, milk, can of soup, American cheese, corned beef, and cream cheese mixture.
6. Add drained, cooked noodles to the cream mixture.
7. Mix well and pour into a greased 9x13" pan.
8. Mix 3 Tbsp melted butter with bread crumbs and mix.
9. Sprinkle crumbs on top of noodles.
10. Bake at 350°F for 35-45 minutes or until heated through and bubbly.
11. Can be made ahead of time and cooked prior to serving.

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