Corned Beef Casserole
Yield
6 servingsPrep
10 minCook
1 hrsReady
13 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta, elbow macaroni
|
|
| 12 | ounces |
corned beef
canned |
|
| 2 | cans |
soup, chicken
with mushrooms |
* |
| 1 ½ | cups |
cheddar cheese
grated |
|
| 2 ½ | cups |
milk
|
|
| 2 | small |
onions
sauted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta, elbow macaroni
|
|
| 346.8 | ml/g |
corned beef
canned |
|
| 2 | cans |
soup, chicken
with mushrooms |
* |
| 355 | ml |
cheddar cheese
grated |
|
| 591 | ml |
milk
|
|
| 2 | small |
onions
sauted |
|
Directions
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℉ (180℃).
