My Mothers Corned Beef Casserole Recipes

Steps:

• In a large bowl, combine the first six ingredients. Transfer to a greased 2-qt. baking dish. Toss bread cubes with butter; sprinkle over top., Bake, uncovered, at 350° for 30 minutes. Cover and bake 15 minutes longer or until golden brown. Let stand 10 minutes before serving.

Steps:

• In a large saucepan, cook onion in butter over medium heat until tender; remove from the heat. Stir in the flour, salt, Worcestershire sauce and pepper until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, corn and corned beef., Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 30 minutes or until bubbly. Top with biscuits. Bake 10-15 minutes longer or until biscuits are golden brown.

Steps:

• 1. Cook macaroni and cheese as directed on the box. (Use all the ingredients listed on the box, such as milk and butter with the cheese packet included in the box.)
• 2. Mix milk, soup, Worcester sauce, onion, salt & pepper together with the corned beef. Stir into the prepared mac and cheese along with the Pimento, dried parsley and drained corn.
• 3. Top with Panko bread crumbs, or shredded cheese.
• 4. Bake at 350 degrees 50 to 60 minutes or until bubbly with crumbs browned or cheese melted.

Steps:

• Cook noodles 10 minute in boiling water. Drain and rinse with cold water.
• In a large bowl, mix soup, milk, onion, corned beef and cheese.
• Add cooked noodles and mix thoroughly.
• Grease 2 quart casserole.
• Pour mixture into casserole.
• Bake in preheated 350 deg. oven.
• 40-45 minute until bubbly.

Steps:

• Heat oven to 350°F.
• Reserve half the bread for later use; spread half the bread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Mix remaining ingredients until blended; spoon over bread in baking dish. Cover with reserved bread; spray with cooking spray.
• Bake 20 to 25 min. or until heated through.

Steps:

• 1. Cook the noodles about 2 minutes less than the directions on the bag or box. Rinse well and drain. They will finish cooking in the casserole.
• 2. Dice the onion, and shred the cheese if needed. I use the 2% low fat cheddar cheese.
• 3. Cut the corned beef into bite size pieces.
• 4. Open all the canned ingredients and mix them all together. Stir in the onions, cheddar cheese and noodles.
• 5. Pour in a buttered 2 quart casserole dish. Cover the dish and place in a 350 degree oven for about 50 minutes. Remove the cover and top with broken up potato chips or bugles.
• 6. Place back in oven for 10 minutes to crisp up the chips.

Steps:

• Boil egg noodles for 3 minutes drain and place in cold water.
• Break up corned beef and spead evenly in bottom of lightly greased casserole dish.
• Cut Velveeta up into small cubes and spread evenly with corned beef
• Combine milk and soup in sauce pan , heat and mix on low.
• Melt butter and CRUSHED Saltines in mixing bowl , Mix together for topping.
• Drain noodles and pour over Cheese and corned beef and spread evenly.
• Pour soup mixture over noodles evenly.
• Spread saltine topping over casserole smoothing it out covering entire
• Bake at 300 for 45min.

Steps:

• Preheat oven to 350; butter a casserole pan.
• Mix soup and milk, stirring to blend well.
• Add beef and cheese to soup-milk; mix well.
• Dump into casserole dish.
• Sprinkle top with crushed potato chips or French-fried onions.
• Bake for 30 minutes until bubbly.