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Delicious Corned Beef Casserole

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


Preheat oven to 350F. Cook elbow macaroni in boiling water for 6 minutes; drain. ( I add a bit of vegetable oil to boiling water, so macaroni doesn't stick together). 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. Sprinkle bread crumbs over the casserole. Top with thin slices of butter. Cover and bake for 1 hour. Note: You can substitute the cream of celery soup, with a cream of chicken, or cream mushroom soup.

Source: www.food.com