This corned beef casserole is a creamy, comforting dinner made with egg noodles, savory corned beef, melty cheese, and a rich sauce. Finished with a buttery breadcrumb topping, it’s an easy weeknight casserole that’s both cozy and satisfying.
A Creamy Classic from Grandma’s Kitchen
The first time I baked this casserole, I understood why my grandma liked it so much. So many casseroles can turn out dry or bland, but this one stays creamy and full of flavor. The combination of Velveeta, milk, and cream of chicken soup makes a smooth sauce that coats every noodle, while the buttery breadcrumbs on top bake up golden and crisp.
I found this corned beef casserole tucked in my grandma’s recipe box, written in her familiar handwriting. She had marked it with a simple “good,” which was her quiet way of saying it was worth keeping. Seeing that note made me smile, and I knew I had to make it just the way she did.
Grandma’s note said she served it to my sister years ago, and I love that this recipe carries a little piece of our family history. It’s simple just like the many meals she used to make. Much like my grilled reuben sandwich with homemade dressing, it’s a reminder that the best recipes are the ones that stand the test of time.
Key Ingredients and Substitutions
- Corned beef: Brings a hearty, savory flavor that makes this casserole so satisfying. You can use leftover corned beef or the canned kind. Both work great once chopped or shredded.
- Wide egg noodles: These give the casserole its soft, comforting base. I like using wide noodles because they hold the creamy sauce so well, but any egg noodles will do.
- Velveeta: Melts smoothly into the sauce for that creamy, cheesy texture. If you don’t have Velveeta, a mild cheddar or American cheese will still give you a nice melt.
- Onions: Add a little flavor and balance to the richness of the sauce. You can use yellow or white onions, or even a bit of onion powder if that’s what you have.
- Cream of chicken soup: The key to the creamy sauce that keeps this casserole from drying out. Cream of mushroom soup can work too if you prefer that flavor.
- Milk: Thins the soup just enough to make a smooth, pourable sauce. Whole milk gives the best texture, but 2% works fine too.
- Bread crumbs: Create that crisp, golden topping that contrasts so nicely with the creamy filling. Plain or seasoned both work—use what you have on hand.
- Butter: Helps the breadcrumbs brown beautifully and adds a little richness. Melt it before mixing so it coats the crumbs evenly.
How to Make Corned Beef Casserole
Preparation
Preheat the oven to 350°F and lightly grease a 2.5-quart baking dish. Cook the egg noodles according to package directions, then drain well. Chop the onions and shred or chop the corned beef into bite-sized pieces. Cube the Velveeta and set all ingredients within reach for easy assembly.
Step 1 – Prepare the Beef
Place the corned beef on a cutting board and chop or shred it into small, even pieces. This helps it mix evenly throughout the casserole and ensures every bite has a bit of that savory flavor. Set aside while you prepare the rest of the ingredients.
Step 2 – Combine the Main Ingredients
In a large mixing bowl, combine the cooked egg noodles, chopped corned beef, cubed Velveeta, and chopped onions. Stir gently until everything is evenly distributed. Spread the mixture evenly into the prepared baking dish, pressing it lightly to create an even layer.
Step 3 – Heat the Cream Sauce
In a small saucepan over low heat, combine the cream of chicken soup and milk. Stir frequently for about 3–4 minutes, until the mixture is smooth and warmed through. Do not let it boil. Pour the warm sauce evenly over the noodle mixture in the baking dish.
Step 4 – Prepare the Breadcrumb Topping
In a small bowl, stir together the breadcrumbs and melted butter until the crumbs are evenly coated. Sprinkle the buttered breadcrumbs evenly over the top of the casserole. This will bake into a crisp, golden topping.
Step 5 – Bake Until Golden
Place the casserole in the preheated oven and bake for 40 minutes, or until the edges are bubbly and the topping is golden brown. Remove from the oven and let it rest for 5–10 minutes before serving. This short rest helps the casserole set and makes it easier to serve.
Lynette’s Tip
Chill the corned beef before removing from the can to make it easier to trim any excess fat and shred.
More Creamy Casserole Recipes You’ll Enjoy
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Corned Beef Casserole
Equipment
- 2.5 quart baking dish
Ingredients
- 12 oz can corned beef
- 8 oz wide egg noodles cooked and drained
- 1 Cup Velveeta cubed
- 1/3 Cup onions chopped
- 10.5 oz cream of chicken soup
- 1 1/3 Cup milk
- 3/4 Cup bread crumbs
- 2 Tablespoons butter melted
Instructions
- Preheat the Oven: Preheat your oven to 350°F and lightly grease a 2.5-quart baking dish.
- Prepare the Beef: Shred or chop the corned beef into bite-sized pieces for even distribution throughout the casserole.
- Combine Main Ingredients: In a large mixing bowl, combine the cooked and drained egg noodles, shredded corned beef, cubed Velveeta, and chopped onions. Stir gently to evenly distribute. Spread the noodle mixture evenly into the prepared baking dish.
- Heat Cream Sauce: In a small saucepan over low heat, combine the cream of chicken soup and milk, stirring frequently until smooth and warmed through (do not boil). Carefully pour the warm soup mixture evenly over the noodles in the baking dish.
- Prepare Breadcrumb Topping: In a small bowl, stir together the breadcrumbs and melted butter until evenly coated. Sprinkle the buttered breadcrumbs evenly across the top of the casserole.
- Bake Until Golden: Bake for 40 minutes, or until bubbly around the edges and the topping is golden brown. Let the casserole rest for 5–10 minutes before serving to allow it to set slightly for easier serving.
Notes
Variations
- Use Different Soup: Swap the cream of chicken soup for cream of mushroom or cream of celery for a slightly different flavor that still keeps the casserole creamy.
- Add Vegetables: Stir in a cup of frozen peas, corn, or mixed vegetables before baking for extra color and texture.
- Try Another Cheese: Use shredded cheddar or Monterey Jack instead of Velveeta if you prefer a sharper or milder cheese flavor.
Nutrition
Recipe FAQs
Yes, leftover corned beef works perfectly in this recipe. Just chop or shred it into small pieces so it mixes evenly with the noodles and sauce.
Make sure the soup and milk mixture is fully combined and poured evenly over the noodles before baking. Covering the dish loosely with foil for the first 20 minutes can also help retain moisture.
A 2.5-quart baking dish works best for this recipe. It gives enough room for the sauce to bubble and the topping to brown evenly.
The casserole is ready when the edges are bubbling and the breadcrumb topping is golden brown. Let it rest for about 5–10 minutes before serving so it sets nicely.
