Corned Beef and Noodle Casserole

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about our editorial process
Diana Rattray
Portrait of Diana Rattray smiling
Published on 07/01/19 by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats's Editorial Process

Updated 07/01/19

corned beef and noodle casserole
Diana Rattray
  • Total: 65 mins
  • Prep: 15 mins
  • Cook: 50 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
428 Calories
22g Fat
34g Carbs
23g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 428
% Daily Value*
Total Fat 22g 28%
Saturated Fat 11g 56%
Cholesterol 87mg 29%
Sodium 699mg 30%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 9%
Protein 23g
Calcium 218mg 17%
*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.

Ingredients

  • 8 ounces noodles
  • 1 (12-ounce) can corned beef (chilled and diced, or 2 to 3 cups diced 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)
  • Optional: 1 to 2 cups peas (or mixed vegetables, steamed)
  • 3/4 cup soft fresh breadcrumbs
  • 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.