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 07/17/21
corned beef and noodle casserole
Diana Rattray
Prep: 15 mins
Cook: 50 mins
Total: 65 mins
Servings: 8 servings
Nutrition Facts (per serving)
357 Calories
19g Fat
28g Carbs
18g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 357
% Daily Value*
Total Fat 19g 24%
Saturated Fat 8g 41%
Cholesterol 67mg 22%
Sodium 770mg 33%
Total Carbohydrate 28g 10%
Dietary Fiber 3g 12%
Total Sugars 7g
Protein 18g
Vitamin C 7mg 33%
Calcium 204mg 16%
Iron 2mg 13%
Potassium 324mg 7%
*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.)

Use 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 makes a nice potluck dish, and it's an excellent way to use leftover corned beef.

For more color, 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. It's much easier to dice the corned beef into uniform pieces when it's chilled.

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Ingredients

  • 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 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

  • 2 cups peas

  • 3/4 cup breadcrumbs, soft and fresh

  • 2 tablespoons melted butter

Steps to Make It

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

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

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

  4. Stir in the cooked vegetables or peas, if using.

  5. Spoon the mixture into the prepared baking dish.

  6. Toss the breadcrumbs with the melted butter to coat thoroughly and sprinkle over the casserole.

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