Readers on this Quick Cooking site are constantly requesting more casserole dishes, and this one is quick, simple, and easy on the budget. In the event that someone raids the fridge during the night and devours the precious leftovers that have been reserved for this casserole, shredded hash browns may be substituted for the leftover potatoes from the boiled dinner, and canned corned beef from the pantry shelf can stand in for the leftover corned beef. Vegetables such as shredded zucchini, corn or beans from a previous dinner, or cooked carrots can be added for a little color, or chopped parsley can be sprinkled on top. No matter if it’s served according to the recipe, or with a variation, this dish will become a favorite.
1 10 3/4 ounce can cream of mushroom soup
1 soup can milk, (10 3/4 ounces)
2 cups shredded cheddar cheese, divided
2 tablespoons dried onion flakes
2 cups cubed cooked corned beef
4 to 5 cups cooked potatoes, shredded, or substitute frozen shredded hash browns
1 cup French fried onions
- Preheat the oven to 350°.
- Mix the soup, milk, 1 cup of the cheese, and onion flakes in a bowl.
- Stir in the corned beef and potatoes.
- Pour the mixture into a 2 quart casserole dish and top with the remaining cheese.
- Sprinkle the French fried onions evenly over the top of the cheese.
- Bake 30 minutes or until bubbly.
Amount Per Serving
Calories 397 Calories from Fat 218
Percent Total Calories From: Fat 55% Protein 18% Carb. 27%
Nutrient Amount per Serving
Total Fat 24 g
Saturated Fat 11 g
Cholesterol 72 mg
Sodium 995 mg
Total Carbohydrate 27 g
Dietary Fiber 1 g
Sugars 0 g
Protein 18 g
Vitamin A 7% Vitamin C 31% Calcium 0% Iron 11%