Corned Beef Noodle Casserole With Spinach And Cheese Recipes

CORNED BEEF CASSEROLE RECIPE

Steps:

• 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.
• Enjoy!

CORNED BEEF AND NOODLES CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook pasta according to package directions omitting salt, rinse and drain.
• In medium bowl, stir together cream of celery soup and milk until mostly smooth. Mix pasta, soup/milk mixture and remaining ingredients in a 2 1/2-qt casserole. Cover and bake for 40 minutes.

CORNED BEEF NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook noodles until tender and drain.
• Combine noodles, corned beef, cheese, cream of chicken soup, milk and onion. Pour into a 2 quart casserole dish. Top with buttered bread crumbs.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

CHEESY CORNED BEEF HASH CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch casserole dish.
• In a large bowl, mix together soup, milk, corned beef hash, onion, salt, pepper and noodles. Spoon into prepared casserole and sprinkle with cubed cheese.
• Bake in preheated oven for 30 minutes or until cheese is bubbly.

CORNED BEEF, SPINACH AND CELERIAC CASSEROLE

Steps:

• Preheat oven to 400°.
• Cook pasta until just a minute or two before time according to package instructions. Drain. Cover with cold water and set aside. (The noodles will finish cooking in the oven.).
• In a sauté pan melt the first 2 tablespoons of butter. Add the onion and celeriac. Cook over medium heat until they start to brown. Remove from pan and set aside.
• Wash spinach, but do not dry. Add spinach to remaining butter in the pan. Sauté spinach until wilted. Add to onion and celeriac and mix.
• Melt remaining 4 tablespoons butter in the same saucepan over medium heat. Stir in flour until well blended to make a roux. Allow to brown slightly if you wish. This will add some depth of flavour.
• Whisk in mustard. Then slowly add wine (or chicken stock), to make a thick sauce. Then, still whisking, add stock and cook until thickened. Remove from the heat. Add a little of the sauce to the egg to temper. Then add back into sauce. Stir in both peppers, thyme and 1 1/2 cups of the cheese and heat until cheese is melted. Add salt to taste. (Remember, if your corned beef is already slightly salty adjust the salt down as you deem fit.).
• To assemble, place half of the noodles on the bottom of a buttered 9x9 casserole dish. Then add the shredded corned beef, and then the vegetables, in separate layers. Top with the remaining noodles. Then pour the sauce over the casserole.
• Distribute the bread cubes on top and sprinkle with remaining cheese. Bake for 30 minutes, or until hot and lightly browned.
• Serves 4 to 6.

CORNED BEEF NOODLE CASSEROLE WITH SPINACH AND CHEESE

Steps:

• Using a large saucepan or stock pot, cook noodles following package directions; drain well. Put noodles back in the pot and set aside.
• In a medium saucepan, melt 2 tablespoons of butter over medium-low heat; cook onion for 2 minutes. Add corned beef and cook until lightly browned. With a slotted spoon, transfer beef mixture to the pot with noodles. Add the squeezed spinach to the pot and set aside.
• In the same medium saucepan, melt remaining 2 tablespoons butter over medium-low heat; stir in flour until well blended and bubbly. Stir in chicken broth and milk. Cook, stirring constantly, until thickened and bubbly. Add pepper and thyme. Stir in the cheese, cooking until melted. Add salt to taste. Pour sauce over the noodle and corned beef mixture; stir until well blended. Spoon the noodle mixture into prepared baking pan. If desired, top with crumbled French fried onion rings or buttered bread crumbs. Bake for 30 minutes, or until hot and lightly browned.