Corned Beef and Corn Casserole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Gooey and cheesy and comforting. I got this recipe from my mother over thirty years ago and my copy of it is yellowed and stained from frequent use. That's always a good sign. Ingredients:
8 ounces egg noodles, broad |
1 (12 ounce) can corned beef |
1 (10 1/2 ounce) can cream of chicken soup |
1/3 cup onion, chopped |
1/2 cup black olives, coarsely chopped |
2 tablespoons green peppers, chopped |
1 (16 ounce) can cream-style corn |
2 cups american cheese, coarsely shredded |
Directions:
1. Cook noodles, without salt.
2. Drain.
3. Crumble corned beef in bowl, add soup, onion, olives, green pepper and corn.
4. Mix well.
5. Put about 1/4 of meat mixture in shallow 2 quart baking dish.
6. Alternate noodles, sauce, and cheese, ending with cheese.
7. Bake at 350 degrees 45 minutes.
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