Corned Beef Casserole Recipe

| January 13, 2019 | 14 Comments

Corned Beef Casserole

Follow our step-by-step, photo illustrated instructions to learn how to make this deliciously easy Corned Beef Casserole made with Macaroni and Cream of Chicken Soup. Printable recipe included.


Corned Beef Casserole, enjoy our recipe.
Corned Beef Casserole Recipe


Corned Beef Casserole, slider.

This is another recipe pulled from our family reunion cookbook that was published several years back. The book is called “Stewart Family Favorites – From the Descendants of William and Idella Stewart.”

My mother was a Stewart before she married my dad, and the book is a collection of recipes from her sisters and other members from her side of the family. It was just a small book that was only sold during our annual family reunions for several years.

I’ve cooked numerous recipes from the book and you’ll find them here on Taste of Southern as well.

Recently, I did a recipe for Corned Beef and Cabbage after a subscriber to the Newsletter had asked me about it. Then, while thumbing back through the family cookbook, I saw this recipe and decided I wanted to make it as well.

This particular recipe was submitted by my Aunt Lucille, a great cook in her own right, as all of my Mothers sisters were. Just call me prejudiced, that’s okay. Smile.

I’m not saying my Aunt invented the recipe, she just submitted it to the book as a “favorite”. That’s what the entire book is, family favorites.

I made this per her recipe, using elbow macaroni and cream of chicken soup. You could easily use egg noodles and even cream of mushroom soup if you prefer. I think it would be good either way.

This would also be a great dish to double up on and carry to a family reunion, church social, or just to feed a big bunch of family and kids. Its one all the family can enjoy. I hope you’ll try it soon.

Ready to do just that? Alright then, lets head on out to the kitchen, and… Let’s Get Cooking!


Corned Beef Casserole, you'll need these ingredients.
Corned Beef Casserole Recipe – You’ll need these ingredients.

I’m using an old Southern favorite known as “hoop cheese” in this recipe, but any good cheddar cheese will work for you. And, please note that we are using Corned Beef and not Corned Beef Hash, there IS a difference. Thank you for listening. Smile.


Corned Beef Casserole, prepare your pasta and drain according to the package directions.
Follow the directions on your package to cook the pasta, but cook it about 3 minutes LESS than the time called for. You want it to be al dente as they say, or to still have a bit of a bite because we’ll be cooking it more once it goes in the oven to bake. Drain the pasta and set it aside while we mix the other ingredients together.

The recipe calls for 8 ounces of pasta before cooking. My box was a 16 ounce sized box but I went ahead and cooked it all because I wanted to use the remainder with another recipe. I’m also using jumbo elbow macaroni. The smaller regular size will work, or you could even use egg noodles if you prefer.


Corned Beef Casserole, grate the cheese and dice the onion.
Grate the cheese and dice your onion.

It’s always better to grate cheese from a slice or block. The pre-shredded cheese is much harder, and it has some type of cornstarch substance on it to keep it from sticking together. You’ll like the freshly grated type much better and it only takes a couple of extra minutes.


Corned Beef Casserole, place cheese, onion, and soup in a large mixing bowl.
Place the grated cheese, diced onion, and the can of Cream of Chicken soup in a large mixing bowl. Use the soup straight from the can and don’t add any water to it.


Corned Beef Casserole, add the milk.
Pour in the milk.


Corned Beef Casserole, stir everything together until fully combined.
Grab a spoon and stir everything together until fully combined. Work out any lumps of the cream of chicken soup until it’s all smooth.


Corned Beef Casserole, the can key.
I mentioned this in my recipe for Corned Beef and Cabbage, but didn’t have a close up photo of it. It had been a long time since I’d seen a can with one of these keys on it that you use to open the can. They use to be very popular on cans many years ago, but they’re not used very much these days.


Corned Beef Casserole, use the key to open your corned beef can.
There is a small metal tab protruding from the can. You thread that into the eye of the key, then twist it around the can in order to open the can. You just have to pay close attention and keep the metal strip wrapping around the can evenly. If it goes one sided on you, the can might be hard to open. Don’t ask me how I know this… okay? Smile


Corned Beef Casserole, add the corned beef to the soup mixture.
You could break the corned beef up by hand, or just use the spoon to scrape it out into the soup mixture. You don’t want large pieces of meat, so break it down into much smaller pieces.


Corned Beef Casserole, stir well once again.
Stir everything together again, mixing the corned beef into the soup mixture.


Corned Beef Casserole, add the macaroni.
Add the macaroni to the mixture.

Again, I’m using only half of the pasta that I cooked. The recipe calls for 8 ounces and I cooked a sixteen ounce box of pasta.


Corned Beef Casserole, fold everything together.
Use a large spoon and fold all the ingredients together until the macaroni is fully coated.


Corned Beef Casserole, butter your dish.
Spray or butter your baking dish.

I decided to use a 13x9x2 inch casserole dish because I was using the jumbo sized elbow macaroni. If you’re using smaller shaped pasta, you might not need a large dish like this.


Corned Beef Casserole, spread the pasta in the dish.
Spoon the pasta mixture into the dish. Spread it out evenly.


Corned Beef Casserole, melt butter and pour over breadcrumbs.
Place the butter in a small bowl, and microwave it for about 10 seconds to fully melt the butter. Then, pour the bread crumbs into the butter.


Corned Beef Casserole, stir the butter and breadcrumbs together.
Stir the butter and breadcrumbs together to fully coat the breadcrumbs.


Corned Beef Casserole, spread the buttered breadcrumbs over the top of the casserole dish.
Spread the buttered breadcrumbs over the top of the mixture.


Corned Beef Casserole, bake at 350 degrees for about 30 minutes.
Pre-heat your oven to 350F degrees.

Place the casserole in the oven and let it bake for 25 to 30 minutes, or until it’s bubbling hot and slightly browned on top.


Corned Beef Casserole, remove the dish from the oven and let cool about 10 minutes.
When it’s done, remove the dish from the oven and place on a folded towel to cool for about 10 to 15 minutes.


Corned Beef Casserole, enjoy.

Serve the casserole while it’s still warm and dig in.


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Corned Beef Casserole, printable recipe from Taste of Southern.

Corned Beef Casserole Recipe

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish, Pasta
  • Method: Bake
  • Cuisine: American, Southern


Easy to make Corned Beef Casserole, made with elbow macaroni and cream of chicken soup. Printable recipe from Taste of



1 8oz package Macaroni
1 can Cream of Chicken Soup
1 can Corned Beef, cut up
1 cup Milk
¼ lb. Cheddar Cheese, grated
1 small Onion, diced
2 Tablespoons Butter, melted
½ cup Panko Bread Crumbs


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.


Use your favorite shaped pasta or egg noodles. Dish can easily be doubled to make a large batch for family gatherings or pot luck dinners. Kids will love it.

Keywords: casserole, easy, corned beef, elbow macaroni, pasta, hoop cheese, cheddar cheese, egg noodles, cream of chicken soup, cream of mushroom soup, southern recipes.

Your Comments:

Have you tried our Corned Beef Casserole? Do you have special memories of this dish? I’d love to hear from you.

Share your memories of this great Southern dish with us. It will only take a minute or two for you to leave your comments in the section below.

Just remember, all comments are moderated.  That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

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Be Blessed!!!


You might also like: Corned Beef and Cabbage Recipe

Or, maybe this one:  Macaroni and Tomatoes

How about this one?  Macaroni and Beef


Tags: , , , , , , , ,

Category: Main Dishes, Pasta

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (14)

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  1. Susan Gusinde says:

    A childhood favorite my Mother made often. The ultimate comfort food. Made it for my Sister who just had knee surgery. Brought back a lot of great memories. Thanks!

    • Steve Gordon says:

      Hi Susan, Thank you for trying our recipe. I’m happy it turned out well for you and brought back some good memories. I hope your sister has a quick recovery from the knee surgery. Take good care of her. Smile. I do appreciate your visit and hope you’ll visit with us often. Be Blessed!!! -Steve

  2. DeeAnn says:

    I am new to this website – and I love it! I made this casserole, but with cream of mushroom soup and Swiss cheese. Instead of using breadcrumbs, I used pumpernickel croutons tossed in melted butter. I served it with a side of Thousand Island salad dressing and cole slaw. It made a very tasty Reuben casserole. Thanks!

    • Steve Gordon says:

      Hi DeeAnn, Thank you for your kind compliments about our website. I’m happy you’ve found us and tried one of our recipes. I always encourage folks to “make it your own” with regards to preparing a dish. Sounds like you made some good variations with this one. Happy you enjoyed it. I do appreciate your visits and I trust you’ll stop by again… real soon. Be Blessed!!! -Steve

  3. Jeanne says:

    Just 2 days ago my husband was talking about a dish his Mom used to make, this sounds just like it. They lived in RI at the time. I will surprise him with it soon! Thanks!!

    • Steve Gordon says:

      Hi Jeanne, Thank you for trying our recipe. I do hope your husband likes it and how lucky he is that you’re going to make it for him. Smile. I appreciate your visits and do hope you’ll visit with us often. Be Blessed!!! -Steve

  4. Teri Slominis says:

    I so look forward to starting the week with your Monday emails. The stories about your Mama and memories of growing up make my day. It would be such a blessing to have a Stewart Family cookbook if at all possible. Thank you Steve.

    • Steve Gordon says:

      Hi Teri, Thank you for being a subscriber to the Newsletter. I will always be grateful for you support and greatly appreciate you reading them. The family reunion only printed a small amount of the Family Cookbook, and I’m pretty sure they are all gone. One of my cousins takes care of that and I haven’t seen any at our reunions in recent years. I wish I did have some extras, several folks have inquired about them. Still, I’ve posted many of those same recipes here on Taste of Southern. Perhaps you’ll get a chance to try some of them that way. Thank you again for your visits and I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  5. Clara says:

    Looks good. This recipe reminds me of a recipe my late friend Lil made:

    Chip Beef Casserole Lil
    2 c. dry noodles
    can cream chicken or mushroom soup
    1 pkg. chip beef
    3/4 can evaporated milk or regular milk
    1 c. grated sharp cheddar cheese 1/3 c. chopped fine onions
    1/2 c. or more crushed potato chips
    3/4 c. grated sharp cheese

    Cook 2 cups noodles in unsalted water and drain. Mix with soup, beef, milk, 1 c. cheese and onions. Pour into 1 1/2 qt. buttered baking dish and top with potato chips 3/4 c. cheese. Bake 375 for 30 min.

    • Steve Gordon says:

      Hi Clara, Thank you for taking the time to share this recipe with us. It sounds great and I’m sure your friend Lil made it taste that way. How could it not be good with crushed potato chips on top – right? Hopefully I can try it one day. I appreciate your visit today, and I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  6. Karen Miller says:

    Sounds good. I’m going to try that recipe. I’ve never seen any recipes for corned beef casserole before. One thing we have always liked using canned corned beef is breaking it up and heating in a pan and adding bbq sauce. Serve on hamburger buns.
    Thanks for sharing your family recipes.

    • Steve Gordon says:

      Hi Karen, I would have never thought about using canned corned beef with bbq sauce together. Sounds interesting, in a Sloppy Joe sort of way. Smile. Thank you for the suggestion. I appreciate your visits and your support. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  7. Lori Dom says:

    I’ve got to make this for my husband, he would love this. Thanks for the recipe.

    • Steve Gordon says:

      Hi Lori, It’s my pleasure to share the recipe. I do hope you get to make it for your husband, and that you’ll come back and let us know how he liked it. I appreciate your visit and hope you’ll visit with us often. Be Blessed!!! -Steve

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