MY MOTHER'S CORNED BEEF CASSEROLE
This is a 1950's thrifty comfort food for the family recipe from my mother. It started out with everything from scratch instead of the Kraft dinner. However, when my Mother discovered Kraft Macaroni & Cheese this quickly became her "go to" and she changed the recipe and we had it often, especially when she had a busy day.
Provided by Diana Perry
Categories Casseroles
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Cook macaroni and cheese as directed on the box. (Use all the ingredients listed on the box, such as milk and butter with the cheese packet included in the box.)
- 2. Mix milk, soup, Worcester sauce, onion, salt & pepper together with the corned beef. Stir into the prepared mac and cheese along with the Pimento, dried parsley and drained corn.
- 3. Top with Panko bread crumbs, or shredded cheese.
- 4. Bake at 350 degrees 50 to 60 minutes or until bubbly with crumbs browned or cheese melted.
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