I’ve mentioned in other blog entries that my love of cooking came in large part from my Mom and her side of the family. However, my Grandma Nelson is responsible for several of my best-loved family recipes. Though I lost her just before my 13th birthday, for the last 30 years I’ve lived in the home that she and Grandpa built when my Dad was a young boy. I know she watches over me as I prepare meals she once cooked in this same kitchen. So nodding to my Dad’s side of the family on this wintry day, I wanted to share a favorite casserole recipe with my followers with hopes that you’ll try it and enjoy it as much as we do!
Corn Beef Casserole serves 4-6
- 8 oz egg noodles, cooked
- 1 can corned beef – diced
- 1 1/2 cups shredded cheddar (I like sharp cheddar)
- 3/4 cup onion, diced
- 3/4 cup celery, diced
- 1 can cream of celery soup
- 1 can cream of chicken soup
- 2/3 of a soup can milk (I use 2%)
- Bread crumbs for topping (plain, italian) or crumbled buttery crackers (like Ritz)
Saute the celery and onion in about 1-2 T butter until the onion is translucent but the celery is still bright green.
After cooking and draining the noodles, add the soups, milk, 1 c of cheese (reserving the other half cup for topping) and veggies together and stir to fold all ingredients together. Top with remaining cheese and bread crumbs.
Bake at 350 degrees for 45 minutes until it’s bubbling and slightly browned on top. Allow it to set for 5 minutes before serving.