Moms Corned Beef Casserole Recipes

CORNED BEEF CASSEROLE RECIPE

Steps:

• Cook pasta about 3 minutes less than called for according to box directions.
• Drain the pasta. Set aside.
• Dice the onion.
• Grate the cheddar cheese.
• Place onion and cheese in a large mixing bowl.
• Add the can of cream of chicken soup.
• Add the milk.
• Stir until fully combined.
• Add the cut up corned beef.
• Fold the beef into the other ingredients.
• Butter a 13x9x2 casserole dish.
• Pour the beef and pasta mixture into the buttered dish.
• Place two tablespoons of butter in a small bowl. Melt butter in microwave.
• Stir the half cup of bread crumbs into the melted butter until fully coated.
• Spread the buttered bread crumbs over the top of the dish.
• Bake at 350F degrees for 30 minutes or until bubbly hot and lightly browned on top.
• Remove from oven when done. Set on folded towel and let cool for 10-15 minutes before serving.
• Enjoy!

MOM'S DRIED BEEF AND CORN CASSEROLE

Steps:

• Saute 1 tablespoon butter and onion, add beef and mushrooms.
• For the white sauce: Melt 2 tablespoons butter with a wooden spoon.
• Blend in flour, salt and pepper, and stir until bubbly and then remove from heat.
• Stir in milk.
• Put it back on the burner, and stir constantly.
• Bring to a boil, and boil for 1 minute- Keep stirring so it doesn't burn.
• In a small bowl, beat egg yolks and add the prepared mustard, and salt and pepper to taste.
• Combine the egg yolk mixture with the white sauce mixture and dried beef mixture.
• Add the 2 cups corn.
• Pour into a 2 1/2 quart baking dish.
• Grate 1/2 cup cheese on top.
• Sprinkle paprika on top.
• Bake covered at 350 degrees for 30 minutes.

MOM'S GROUND BEEF CASSEROLE

Steps:

• In a Dutch oven, cook beef, green pepper and onion until meat is no longer pink; drain. Remove from heat; stir in remaining ingredients. , Transfer to two greased 2-1/2-qt. baking dishes. Cover and bake at 350° for 45-50 minutes or until bubbly.

CORNED BEEF AND CABBAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook cabbage in 2 inch of boiling water with 2 teaspoons salt for 7 - 10 minutes or until crisp tender, drain well.
• Combine onion, caraway seed, mustard, 1/2 teaspoon salt, soup and milk.
• In a greased 2 quart casserole dish, layer cabbage, corn beef and soup mixture, ending with soup.
• Bake for 35 minutes.
• Meanwhile, melt butter in a skillet, stir in croutons. Do not brown. Remove casserole from oven, arrange croutons in a circle around edge of casserole.
• Cut cheese in diagonal wedges, arrange in center of casserole.
• Bake 10 minutes longer.