"Here's a recipe for corned beef using corned beef in a can. It's so easy your kids could do it." — Stinger
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1 (8 ounce) package
uncooked elbow macaroni
processed American cheese, diced
green bell pepper, chopped
1 (12 ounce) can
2 (10.75 ounce) cans
condensed cream of chicken soup
1 (10 ounce) package
I'm not sure what complaint the one reviewer had against this recipe, but this is my husband's FAVORITE recipe. Even my kids (2 and 5) are absolutely crazy about this one! I loved it so much I copied the recipe and emailed it on to all my friends and family, even received back a ton of complimentary feedback. This is the kind of recipe that gets handed down from generation to generation. The only complaint I have is the standing time. I usually prefer something that can be prep'd and then cooked. But still a WONDERFUL dinner!
This was AWFUL!! I was SO embarrassed--I made it to take to a friend who had just had a baby--ugh!! Remind me to try out new recipes only on my family next time.
All time favorite comfort food. My mom's standby...and hers as well. Anyone who doesn't like this recipe is too snobby to be searching for a recipe like this. Go eat some caviar and leave the rest of us alone.
I loved this recipe...Though I didn't refridgerate over night. I am not entirely sure why that is necessary.
Loved the quick throw together way of this recipe. Made it up early in the morning and then popped it in the fridge, so after work was done for the day was able to come home and bake this up fast. This is great served with garlic bread.
I Really enjoyed the reciepe abit high in fat but was great.I never used canned corned beef i find thats ok on sandwhiches but not for a receipe.I used corned beef brisket
This was pretty good as a corned beef casserole- very much a comfort food, and for some reason very good with beer. But the most exciting thing is that by subbing tuna fish for the corned beef I have finally found THE tuna casserole I have been looking for. Thanks!
This could be a pretty good recipe. I added a little sour cream to the mixture and a layer of bread crumbs to the top. Other than that, I followed the directions so I'm not sure what I did wrong. The noodles on the bottom and sides were still chewey/hard. I would have cooked it longer, but it already had a brown "crust" starting to form on bottom and sides of dish...maybe I overcooked it? I refrigerated overnight and cooked at 375 for 1 hour, so I'm not sure. I will try this recipe again (we liked it), but will watch closely while cooking...maybe stirring 1/2 way through cooking time to redistribute the noodles.
* Percent Daily Values are based on a 2,000 calorie diet.
Corned Beef Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 389
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