Corned Beef Casserole


1 – 8oz. package of wide egg noodles, cooked and drained
1 - 12oz. can of Corned Beef
1 - 10 3/4oz. Can of Cream of Mushroom Soup (Healthy Request, 98% Fat Free)
1 - 10 3/4oz. Can of Cream of Chicken Soup (Healthy Request, 98% Fat Free)
1 Cup Milk
½ Cup Onion, finely chopped
¼ Cup Cheddar Cheese, grated
1/4 Cup (1/2 Stick) Butter or Margarine, melted
4-5 Slices of Bread, cubed


Preheat oven to 350°

Cook the egg noodles according to the package. While the noodles cook, cut the bread into cubes, chop the onion and grate the cheese. Melt the butter and set aside. Place the corned beef into a large bowl. Flake the corned beef with a fork. Add the onion, cream of mushroom soup, cream of chicken soup and 1 cup of milk to the corned beef and stir to combined. Add the cooked, drained egg noodles to the corned beef mixture and stir gently to coat.

Put the corned beef/noodle mixture into a 13” x 9” casserole dish. Top with the cheese then the bread cubes. Drizzle the melted butter over the breadcrumbs. Bake for 1 hour and serve.


I use Campbell’s Healthy Request Cream of Mushroom and Cream of Chicken soup to keep the calories and salt down. This recipe was passed down from a cousin to my mother and is very easy and delicious. Keep a can of Corned Beef on your pantry shelf for a quick dinner. This one is good enough for company.