Corned Beef and Noodle Casserole

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 11/2/21
Corned Beef and Noodle Casserole on a plate with a fork

The Spruce / Rachel Riesgraf
Prep: 15 mins
Cook: 50 mins
Total: 65 mins
Servings: 8 servings
Nutrition Facts (per serving)
336 Calories
20g Fat
22g Carbs
16g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 336
% Daily Value*
Total Fat 20g 26%
Saturated Fat 9g 46%
Cholesterol 71mg 24%
Sodium 780mg 34%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 5%
Total Sugars 4g
Protein 16g
Vitamin C 1mg 4%
Calcium 194mg 15%
Iron 2mg 10%
Potassium 216mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Corned beef and cabbage is definitely a classic combo, and corned beef is great on rye bread. But you can turn this meat into something totally different by using canned or leftover corned beef in this easy corned beef casserole. We used egg noodles in the casserole, but spaghetti or similar pasta could be used as well.

This corned beef casserole recipe makes a nice potluck dish, and as with other casserole dishes, it's an excellent way to use leftover ingredients.

For more color and flavor, add 1 to 2 cups of steamed peas or mixed vegetables to the sauce before baking. If you are using canned corned beef, chill it in the refrigerator beforehand. It's much easier to dice the corned beef into uniform pieces when it's chilled.

Ingredients

  • 3 tablespoons melted butter, divided

  • 8 ounces noodles

  • 1 (12-ounce) can corned beef, chilled and diced, or 2 to 3 cups leftover corned beef

  • 1 cup (4 ounces) shredded mild cheddar cheese, or American cheese

  • 1 (10 3/4-ounce) can condensed cream of mushroom soup, or cream of chicken soup

  • 1 cup milk

  • 1/2 cup onion, finely chopped

  • 1 to 2 cups peas, or mixed vegetables, steamed, optional

  • 3/4 cup breadcrumbs, soft and fresh

Steps to Make It

  1. Gather the ingredients.

    Corned Beef and Noodle Casserole ingredients

    The Spruce / Rachel Riesgraf

  2. Heat the oven to 350 F/180 C/Gas 4. Grease a 2-quart baking dish with 1 tablespoon melted butter.

    Greased baking dish

    The Spruce / Rachel Riesgraf

  3. Cook the noodles in boiling salted water following package directions. Drain well. 

    Cooked noodles in a colander

    The Spruce / Rachel Riesgraf

  4. Combine the cooked noodles, diced corned beef, shredded cheese, condensed soup, milk, and onion.

    Cooked noodles, diced corned beef, shredded cheese, condensed soup, milk, and onion in a bowl

    The Spruce / Rachel Riesgraf

  5. Stir in the peas or cooked mixed vegetables, if using.

    Peas or cooked mixed vegetables added to the noodle mixture in the bowl

    The Spruce / Rachel Riesgraf

  6. Spoon the mixture into the prepared baking dish.

    Corned Beef and Noodle mixture in a Casserole dish

    The Spruce / Rachel Riesgraf

  7. Toss the breadcrumbs with the remaining 2 tablespoons melted butter to coat thoroughly and sprinkle over the casserole.

    Corned Beef and Noodle mixture topped with breadrumbs in a Casserole dish

    The Spruce / Rachel Riesgraf

  8. Bake 35 to 45 minutes, until the crumb topping is browned, and the filling is hot and bubbly.

    Corned Beef and Noodle Casserole in a casserole dish

    The Spruce / Rachel Riesgraf

Variations

There are several ways to add some flavor to this dish.


  • Add 1 tablespoon grainy mustard to the milk before combining it with the rest of the ingredients.
  • Use rye bread instead of white bread for the breadcrumbs.
  • Try shredded provolone, Monterey Jack, or a young Gouda cheese instead of the cheddar.


How to Store and Freeze Corned Beef Casserole

Keep leftovers of this casserole in the refrigerator, covered, for three to four days. Reheat in the microwave or in a moderate oven (350 F) for 15 to 20 minutes or until hot all the way through.


You can also freeze this casserole for up to six months. Bake it in the oven right off from frozen, using the directions in the recipe. Check it and then add 10 to 15 minutes as needed, until it's completely hot.