Sunday Lunch Corned Beef Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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During my high school years, my mom made this quite often on Sunday for lunch after church...she'd get it mostly put together before we left, and then pop it in the oven as soon as we got back home. Ingredients:
2 cups pasta, cooked, drained |
1 (10 ounce) can cream of mushroom soup |
1 (10 ounce) can milk (use soup can) |
1 (10 ounce) can corned beef, crumbled |
1/4 lb sharp cheddar cheese, cubed |
crushed potato chip (optional) |
french-fried onions (optional) |
Directions:
1. Preheat oven to 350; butter a casserole pan.
2. Mix soup and milk, stirring to blend well.
3. Add beef and cheese to soup-milk; mix well.
4. Dump into casserole dish.
5. Sprinkle top with crushed potato chips or French-fried onions.
6. Bake for 30 minutes until bubbly.
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