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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Reviewer:

grapril

Reviewed: Jan. 6, 2010

This was delicious! I omitted the bread crumbs, other than that I followed the recipe. I loved it.

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Reviewer:

CHOCO CHIP

Reviewed: Dec. 27, 2009

I had lots of leftover corned beef and wanted a new recipe to use it up. Based on other reviews, I doubled the amount of cheese. This is way too rich, too salty, and too heavy, for my taste, and I think it would be even with the recipe's amount of cheese. Combining canned cream soup with processed cheese might just make a good plastic, but not good eats. My 9-yr-old son, who loves mac-and-cheese gave it a "I'll eat it once, mom, but do not make it again". So, this recipe is a "no" for us.

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Reviewer:

Colin'sMom

Cooking Level: Expert

Home Town: Olympia, Washington, USA

Living In: Lacey, Washington, USA

Reviewed: Oct. 9, 2009

This is nearly the same recipe my Mom made for me every birthday. We always got to choose what we wanted for dinner, and this was always my selection, even as an adult. The only difference is we used cream of celery soup and 8 oz. cheddar cheese instead of Velveeta. It's soooo good! Plain and simple palate pleaser...nothing fancy, just good. Wish my Mom was still here to make it for me one more time.

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Reviewer:

NASCAR4433

Reviewed: May 14, 2009

Husband and I ate this, it was "ok" It doesn't look appealing at all...I threw the leftovers out, I couldn't see myself serving it again. Sorry, not a keeper for me. :(

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