Creamy Corned Beef Casserole
Author: 
Recipe type: Comfort Food
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
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.
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.
Recipe by Parsnips and Parsimony at https://www.parsnipsandparsimony.com/comfort-food-creamy-corned-beef-casserole-recipe/