Corned Beef Casserole is another childhood favorite of mine growing up. I make it now and then when I want comfort food. This is my mom’s recipe and I have no clue where she got it from.

I also make it for St. Patrick’s Day since the traditional foods of St. Patrick’s Day does not thrill my kids at all.

Everything in this recipe is food storage friendly and can be stored for at least 1-2 years. I know I appreciate having ingredients for meals just in case going to the grocery store is not an option. This is also a very forgiving recipe!

For the ingredients, this recipe uses canned corned beef. You can find that in a square/rectangle tin in the canned meats section of your grocery store. Canned corned beef used to be very cheap to buy, but has risen quite a bit in cost. If you can find it for $3-4 a tin, you have got a deal and should stock up!

If you do not want to use canned cream of mushroom soup, feel free to use homemade. Homemade cream of mushroom soup works great and tastes fine in this recipe.

Corned Beef Casserole

2 cups elbow macaroni
1 – 10.75 oz. can cream of mushroom soup
1 can of corned beef
salt and pepper to taste
onion powder or dried minced onion to taste

1. Boil elbow macaroni in salted boiling water until tender. Drain, but do not rinse.

2. Grease a 9 x 9-inch pan. Mix soup, corned beef, salt, pepper, and onion together in the prepared pan.

3. Add cooked macaroni and mix well.

4. Cook in a 350-degree oven for 30-45 minutes. Thirty minutes if you want a softer top and edges or forty-five minutes if you want crunchy-crispy topping and edges.

Serves 4-6 people. You can serve with peas, roasted carrots, and/or roasted cabbage.

Thanks for reading,
Erica

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