We often think of corned beef as just an Irish pleasure, served with cabbage to celebrate St. Patrick’s Day. It’s not only great served that way or on a sandwich with rye bread and Swiss cheese but also it can be used to make this great-tasting casserole.
This recipe for Corned Beef Dish comes in handy when you don’t have much time and want to fix something for dinner in a hurry. Even if you don’t have a corned beef brisket available, you can use a can of corned beef to make this dish.
So, if you don’t want to wait until St. Patrick’s Day to enjoy some corned beef, try this recipe. It makes a great dinner anytime of year
It also freezes well, so you can make it ahead of time and heat it up for a really quick dinner. Just add some fresh garden tomatoes and garlic bread on the side and you’ve got a tasty meal your family and friends are sure to enjoy.
CORNED BEEF DISH
1 medium onion, chopped
1 green pepper, diced
2 tablespoons bacon drippings
2 cups corned beef, chopped
1 can mushroom soup
1 1/2 cups cooked wide noodles
1 can sliced mushrooms
1 cup Swiss cheese, shredded
1/2 cup bread crumbs
2 tablespoons butter or margarine
Cook noodles as directed and drain. Set aside.
Saute onion and green pepper in bacon drippings. Add corned beef, breaking apart with a fork if using canned corned beef. Add soup, and mushrooms.
Place a small amount of beef mixture in a greased casserole dish; then add a layer of cooked noodles. Spread remaining corned beef mixture over noodles. Sprinkle Swiss cheese over top of corned beef mixture.
Brown crumbs in melted butter and sprinkle over casserole. Bake at 350 degrees for 35-40 minutes. Serves 6.
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August 22, 2020 at 11:30PM
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