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Corned Beef and Corn Casserole

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“Gooey and cheesy and comforting. I got this recipe from my mother over thirty years ago and my copy of it is yellowed and stained from frequent use. That's always a good sign.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 8 ounces egg noodles, broad
  • 1 (12 ounce) can corned beef
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 13 cup onion, chopped
  • 12 cup black olives, coarsely chopped
  • 2 tablespoons green peppers, chopped
  • 1 (16 ounce) can cream-style corn
  • 2 cups American cheese, coarsely shredded

Directions

  1. Cook noodles, without salt.
  2. Drain.
  3. Crumble corned beef in bowl, add soup, onion, olives, green pepper and corn.
  4. Mix well.
  5. Put about 1/4 of meat mixture in shallow 2 quart baking dish.
  6. Alternate noodles, sauce, and cheese, ending with cheese.
  7. Bake at 350 degrees 45 minutes.

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