Monday, March 16, 2015

Corned Beef Casserole: A Food Storage Friendly Meal!

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 do 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 buy up!

If you do not want to use canned cream of mushroom soup, feel free to use homemade. Homemade 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 power 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. 30 minutes if you want soft or 45 minutes if you want the crunchy on top and edges.

Serves 4-6 people. Serve with peas or roasted cabbage.

Thanks for reading,


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