The next time your household is craving a warm, comforting meal on a chilly day, look no further than this corned beef casserole. It will quickly become a favorite in your household after the first bite. And it’s so easy to make that you’ll feel like you hardly put any effort into it!

This is the perfect recipe to make if there’s leftover corned beef in the fridge from St. Patrick’s Day. No worries if not, since canned corned beef will work, too! Here at Taste of Home, we’ve seen our fair share of great casserole recipes, and we’re happy to say that this one fits the bill.

Ingredients for Corned Beef Casserole

• Corned beef: Use either leftover homemade corned beef or corned beef from a can. This casserole will taste great either way.
• Condensed cream of chicken: If you’ve never had (or heard of) condensed cream of chicken soup, it’s essentially a concentrated version of cream of chicken soup that’s been boiled down into a thick consistency.
• Cheddar cheese: Pockets of melted, gooey cheddar cheese cubes make for a delicious, rich casserole. You could also go for one of the best shredded cheddar cheeses if you want the cheese more evenly dispersed throughout.
• Small shell pasta: Orecchiette, fusilli and elbow are all great examples of the small pasta shapes that would work here.
• Bread: Corned beef and rye bread are an obvious combo, but really any type of bread will work. Just let the bread sit out for a little bit to dry so the topping can be extra crispy.

Taste of Home