Reviewed: Dec. 1, 2011

This is my grandmother's recipie and a sure hit in my house.

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Reviewer:

mellkirk

Home Town: Agawam, Massachusetts, USA

Reviewed: Jul. 26, 2011

This was good! I mean its nothing spectacular no, four course feast here but its comforting and simple and in my books thats 5 stars!

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Reviewer:

BlondeJJ

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Winfield, Kansas, USA

Reviewed: Mar. 17, 2011

Great recipe!

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Reviewer:

tmBush

Reviewed: Feb. 18, 2011

I made this dish, but substituted crushed potato chips topped with a few dots of butter.for the bread crumbs. It was delicious. My husband loved it. Will definitely fix again.

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Reviewer:

LinLit

Cooking Level: Expert

Living In: Charlottesville, Indiana, USA

Reviewed: Nov. 28, 2010

this recipe came out great.i used real corn beef instead of canned andf chedder cheese instead of velveeta.it was a big hit with my husband.will definitly make again

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Reviewer:

dancing_earth77

Cooking Level: Intermediate

Home Town: Newton, New Jersey, USA

Reviewed: Nov. 3, 2010

This is a great way to use left over corned beef. I made one last night and used the left overs in this dish tonight. I did take some advise from previous reviewers and doubles the amount of cheese and used cream of celery soup instead of cream of chicken... Definitely will make again!

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Reviewer:

Amber

Reviewed: Oct. 15, 2010

This is an all time family favorite. I use at least 8ounces of velveta and crushed crackers for topping. I chop up my onions and boil with the noodles. Makes them more tender but still adds flavor.

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Reviewer:

kelli

Cooking Level: Expert

Home Town: Eagle Grove, Iowa, USA

Reviewed: May 15, 2010

Hubby loves corned beef, but I am not a big fan. I did enjoy this though! As others suggested I used cream of mushroom soup and doubled the velveeta and also cut the bread crumbs in 1/2. I used 12 oz of noodles, 1 lb sliced corned beef from the deli counter and 1 1/2 cups milk. We will be making this again. Thanks for sharing!

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Reviewer:

VERONICACLARE

Cooking Level: Intermediate

Living In: Royersford, Pennsylvania, USA

Reviewed: Apr. 26, 2010

WOW, some people can be so harsh in their comments. I have been making this recipe for years. My Mother-In-Law gave it to me when I first got married (13 years ago). This is definetely a family favorite. I have never found it to be overly salty or too heavy? I use the reduced fat canned corned beef and serve with a nice big salad.

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Reviewer:

BREN1226

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Greenfield, Wisconsin, USA

Reviewed: Jan. 13, 2010

This was very good! It's a great use for left over corned beef. We had some extra pasta (12 oz. vs. 8 oz.), so I upped the milk to 1 1/4 c. I used a bit more cheese as well. We also used reduced fat Velveeta, low fat cream of chicken and 1% milk. Worked great!

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