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“A really "delicious" corned beef casserole made from leftover cooked corned beef, canned soup, macaroni, parmesan cheese, onion and milk; topped with buttered bread crumbs.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 8 ounces uncooked elbow macaroni (2 cups)
  • 12 ounces leftover cooked corned beef, diced
  • 1 (10 3/4 ounce) can cream of celery soup
  • 1 (10 3/4 ounce) soup can milk
  • 12 cup finely chopped onion
  • 12 cup grated parmesan cheese
  • Italian seasoned breadcrumbs (I used 1 1/2 tablespoons)
  • 2 tablespoons butter, cut into thin slices

Directions

  1. Preheat oven to 350°F.
  2. Cook elbow macaroni in boiling water for 6 minutes; drain.
  3. ( I add a bit of vegetable oil to boiling water, so macaroni doesn't stick together).
  4. In a buttered casserole baking dish, or a buttered 13x9-inch baking pan, add cooked elbow macaroni, diced corned beef, canned soup, 1 soup can of milk, onion, and grated Parmesan cheese; stir to mix well.
  5. Sprinkle bread crumbs over the casserole.
  6. Top with thin slices of butter.
  7. Cover and bake for 1 hour.
  8. Note: You can substitute the cream of celery soup, with a cream of chicken, or cream mushroom soup.

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