Corned beef casserole
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Uncooked elbow macaroni |
| 2 | cans | Chicken and mushroom soup |
| 2½ | cup | Milk |
| 12 | ounces | Canned corned beef |
| 1½ | cup | Grated cheddar cheese |
| 2 | smalls | Sauteed onions |
Directions
Servings: 1
Mix all ingredients and let stand overnight in refrigerator or for at least 12 hours. Cover with buttered crumbs and pour into a large casserole. Bake 1½ hours at 350 degrees.
Related recipes
- Beef casserole
- Corned beef
- Corned beef #2
- Corned beef #3
- Corned beef & cabbage
- Corned beef & vegetables
- Corned beef 1
- Corned beef and cabbage
- Corned beef and cabbage c/p
- Corned beef and cabbage dinner
- Corned beef and egg bake
- Corned beef and noodle casserole
- Corned beef and vegetables
- Corned beef bake
- Corned beef cakes
- Corned beef dinner
- Corned beef hash casserole
- Corned beef hash casserole 2
- Corned beef hot dish
- Corned beef stew