Corn N Beef Pasta Bake Recipes

EASY CORNED BEEF PASTA BAKE

Easy Corned Beef Pasta Bake image

Delicious, easy corned beef pasta bake can be made ahead of time and then baked for a warming and substantial family supper. Make it in advance to pop in the oven when you get home.

Provided by Helen Best-Shaw

Time 1h

Number Of Ingredients 10

Ingredients

1 tbs olive oil
1 onion (peeled and chopped)
2 cloves garlic (peeled and chopped)
3 rashers bacon (chopped)
1 red pepper (deseeded and sliced)
1/2 tsp dried chillis (optional)
1 can chopped tomatoes (or bottle of pasatta)
340 g Princes corned beef (1 can) (diced)
250 g pasta (any small shapes)
100 g cheddar or other hard cheese (grated)

Steps:

Pour the olive oil into a large frying pan, add the onion and bacon, and fry, After a couple of minutes, add the garlic and cook until the onion is starting to turn golden.
Add the pepper, season with pepper and salt and fry until soft.
Add the canned tomatoes, the chilli and cook for about 5 minutes. The sauce will start to reduce and thicken.
Once the sauce has thickened add in the corned beef. Stir and cook for few more minutes until you have a rich thick corned beef sauce.
While the sauce is cooking, bring a large pan of water to the boil, salt well, add the pasta and cook for a few minutes less than the time on the packet instructions.
Drain the pasta, reserving some of the cooking water. Return to the pan and stir in the corned beef pasta bake sauce. Add a few spoons of the cooking water if needed to loosen the mixture.
Transfer to a shallow oven proof dish. Sprinkle with half the cheese, reserving the rest.
Bake at 160°C fan / Gas Mark 4 for 15-20 minutes if cooking right away, or for about 30 minutes if cooking from chilled. When you have about five minutes left to go, add the rest of the cheese and cook until golden and piping hot throughout.

Nutrition Facts : Calories 428 kcal, Carbohydrate 37 g, Protein 20 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 55 mg, Sodium 965 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

SPAGHETTI WITH CORNED BEEF

Spaghetti with Corned Beef image

Quick and easy spaghetti using canned corned beef and bottled spaghetti sauce. Delicious! For added nutrition, add a can of mixed vegetables or cut-up fresh vegetable, such as chopped onion or green peppers and tomatoes.

Provided by Lymari

Categories Main Dish Recipes Pasta Spaghetti Recipes

Yield 5

Number Of Ingredients 7

Ingredients

8 ounces spaghetti
1 (12 ounce) can corned beef
1 cup spaghetti sauce
1 cube chicken bouillon
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ tablespoon dried minced onion

Steps:

Dissolve bouillon in boiling water. Cut spaghetti noodles in half and add to boiling water until done.
Over medium heat empty can of corned beef onto a skillet. Add spaghetti sauce to meat. Stir until heated; corned beef will come apart and a thick sauce will form. If desired, add Italian seasoning, garlic powder, dry onion, or any other spices.
Once noodles are done, drain and combine with corned beef sauce.

Nutrition Facts : Calories 382.7 calories, Carbohydrate 41.2 g, Cholesterol 58.9 mg, Fat 12.1 g, Fiber 2.9 g, Protein 25.2 g, SaturatedFat 4.6 g, Sodium 1114.3 mg, Sugar 5.8 g

CREAMY CORNED BEEF BAKE

Creamy Corned Beef Bake image

"I remember my grandmother making this comforting casserole when my family visited her," writes Brenda Myers of Overland Park, Kansas. "Now that I'm married, I fix it for my husband and me as an easy evening meal that provides great leftovers for lunch."

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups cubed cooked corned beef or 1 can (12 ounces) cooked corned beef, crumbled
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
8 ounces cheddar cheese, cubed
1 package (7 ounces) small shell pasta, cooked and drained
1 cup milk
1/2 cup chopped onion
2 bread slices, cubed
2 tablespoons butter, melted

Steps:

In a large bowl, combine the first six ingredients. Transfer to a greased 2-qt. baking dish. Toss bread cubes with butter; sprinkle over top. , Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 732 calories, Fat 41g fat (20g saturated fat), Cholesterol 126mg cholesterol, Sodium 1556mg sodium, Carbohydrate 57g carbohydrate (7g sugars, Fiber 4g fiber), Protein 32g protein.

BEEF AND PASTA BAKE - THE BEST!

Beef and Pasta Bake - the Best! image

I have tried so many pasta bakes but this one from the Australian Women's Weekly is still the best IMHO! Easy and very delicious, reheats great and everyone loves it - what more could you want! I've tried to translate the recipe into American as much as possible; hope you enjoy it as much as my family does.

Provided by currybunny

Categories Meat

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, chopped
2 slices bacon, fat removed and finely chopped
1 carrot, finely chopped
500 g minced beef (1 pound)
440 g condensed tomato soup (14oz)
1/3 cup tomato paste
1 tablespoon tomato sauce (ketchup)
1 teaspoon oregano
150 g spiral shaped pasta (uncooked)
1 cup grated cheddar cheese

Steps:

Preheat oven to 180 (350F).
Heat oil in large pan; cook onion, garlic, bacon and carrot, stirring, til carrot is just tender - about 8 minutes *.
Add mince and cook, stirring, til mince changes colour; then add undiluted soup, tomato paste, sauce and oregano and simmer, covered, about 15 mins or til mixture has thickened slightly.
While beef mixture is simmering, cook pasta and drain. Stir pasta into beef mixture, then spoon into an oiled deep 8 cup capacity ovenproof dish and sprinkle with cheese. Bake, uncovered, for 15 mins or until browned slightly.
*If you want to, you can add a stick of chopped celery along with the onion etc or add some mushrooms just before the mince.