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Corned Beef and Potato Casserole Recipe


The difficult economy that presently exists has cooks everywhere not only looking for quick meals, but also meals that are budget-friendly. One of the best ways to save both money and time, is to utilize leftovers. Slow Cooker Corned Beef and Cabbage is one of the easiest dinners to prepare, and it seems there are usually a few leftovers. It takes very little time, however, to peel a few extra potatoes and cook an extra large corned beef to insure leftovers for this homey Corned Beef and Potato Casserole which is both comforting and delicious.
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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 its served according to the recipe, or with a variation, this dish will become a favorite.

8 Servings

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
  1. Preheat the oven to 350.

  2. Mix the soup, milk, 1 cup of the cheese, and onion flakes in a bowl.

  3. Stir in the corned beef and potatoes.

  4. Pour the mixture into a 2 quart casserole dish and top with the remaining cheese.

  5. Sprinkle the French fried onions evenly over the top of the cheese.

  6. Bake 30 minutes or until bubbly.

    1. 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%



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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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