Creamy Corned Beef Casserole Recipe: A Great Way To Use Up Leftovers!

My husband is not a fan of corned beef and cabbage but he LOVES left over corned beef turned into this wonderful casserole. My mom used to serve this several times a month when I was a child and when I got married, she continued to make it for Sunday dinner. My husband fell in love with this creamy casserole and looks forward to whenever I serve it. If you don’t have left over corned beef, you can use the canned type of corned beef. It tends to be more expensive than buying several corned beefs when they are on sale in March.

Thanks so much for stopping by! Please leave a comment and let me know how you liked this recipe. Enjoy! -Janelle

Corned Beef Casserole Recipe: A Great Way To Use Up Leftovers!

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

When you don't know what to do with your left over corned beef, try this recipe. A favorite in my house! If you don't have left over corned beef, one can of cornbeef will work just fine.

Author: Parsnips and Parsimony

Recipe type: Casserole

Serves: 6-8

Ingredients

• 1 onion, chopped
• 1 Tbsp butter
• 1 can corned beef OR approx. 2 cups cooked corned beef
• 1 can cream of mushroom soup
• 1 soup can of milk
• ½ tsp black pepper
• 1 12oz pkg egg noodles, cooked
• 8-10 slices American cheese
• 1 cup bread crumbs
• 2 Tbsp butter, melted

Instructions

1. Preheat oven to 350F
2. In small skillet, cook chopped onion in 1 tablespoon of butter until onions are soft but not brown, 5-7 minutes
3. In a mixing bowl, add canned soup, milk, cheese, corned beef, peppers and cheese.
4. Mix well
5. Add cooked egg noodles and cooked onions and mix well
6. Pour into greased 9x13 pan
7. Mix bread crumbs and butter
8. Sprinkle buttered bread crumbs over noodles
9. Bake uncovered for 30-40 minutes until bread crumbs begin to brown and casserole is bubbly

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