Corned Beef And Macaroni Casserole
A comforting casserole combining tender corned beef, creamy mushroom soup, and cheesy pasta topped with crunchy bread crumbs, perfect for hearty family dinners or casual gatherings.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Combine cooked macaroni, diced cooked corned beef, diced Cheddar cheese, minced onions, condensed cream of mushroom soup, and milk in a large bowl.
- Mix well until all ingredients are evenly combined.
- Transfer the mixture to a 2 1/2-quart casserole dish.
- Sprinkle buttered soft bread crumbs evenly over the top.
- Bake in the preheated oven for 30 minutes or until hot and bubbly.
Tips & Substitutions
For added flavor, consider sautéing the minced onions before mixing them into the casserole. If you don't have sharp Cheddar cheese, you can substitute with a mild variety or even a blend of cheeses for a creamier texture. To make it even heartier, you can add some frozen peas or corn to the mixture. This casserole is reminiscent of classic American recipes that combine pasta and meat.
Serving Suggestions
Serve this corned beef and macaroni casserole with a simple green salad or steamed vegetables for a balanced meal. It pairs beautifully with a side of crusty bread or even a light soup. For a comforting dinner option, consider serving it alongside a Roast Beef Sandwich for a filling, satisfying feast.
Storage & Reheating
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) covered with foil for about 20 minutes or until heated through. Alternatively, you can microwave individual portions, ensuring they are heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Corned Beef And Macaroni Casserole contains roughly 1000 calories, with 30g protein, 85g carbohydrates, and 60g fat. It is an excellent source of protein (61% of the Daily Value), calcium (48% of the Daily Value), and iron (33% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1957mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover corned beef for this recipe?
Absolutely! Leftover corned beef works perfectly in this casserole. Just ensure it's diced into small pieces for even distribution throughout the dish. This is a great way to utilize leftover meat while creating a delicious new meal.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble all the ingredients in the casserole dish, cover it tightly, and refrigerate. When you're ready to bake, simply add an extra 10-15 minutes to the baking time to ensure it's heated through.
What can I substitute for the cream of mushroom soup?
If you prefer not to use canned soup, you can make a homemade version using a roux of butter and flour, adding in sautéed mushrooms and broth. This will give you a fresher flavor and allows for more control over the ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).