Corned Beef Casserole
Source of Recipe
My Grandma Mary (McQuin) Brownfield's Cookbook
Recipe Introduction
Serves: 6-8
List of Ingredients
4 oz.(half of 8 oz. pkg.) spaghetti
1 (10 1/2 oz.) can condensed cream of mushroom soup (I use Campbell's Healthy Request)
1 c. milk (I use skim or evaporated skim)
1/2 t. prepared mustard
1/2 c. (4 oz.) shredded cheddar cheese
1 (12 oz.) can corned beef, chopped
1 (4 oz.) can sliced mushrooms
2 slices of bread
Recipe
Break spaghetti in 2" lengths - Cook in boiling water without salt for 10 minutes.
Blend together soup and milk until smooth. Add mustard, half of the cheese, corned beef, drained mushrooms and cooked spaghetti.
Pour into a sprayed 1 1/2 qt. casserole. Cut bread into cubes and sprinkle over top of casserole. Spray bread lightly with butter flavored cooking spray. Sprinkle remaining cheese on top of bread.
Bake at 350 degrees for 25 minutes.
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