Corned beef pasta bake

    (25)
    9 hours 15 min

    A super-easy meal that can be made ahead of time. Uncooked pasta is tossed with cheese, onion, green pepper, corned beef, chicken soup, milk and peas, chilled overnight and baked to perfection.


    23 people made this

    Ingredients
    Serves: 4 

    • 225g uncooked macaroni
    • 225g processed cheese, such as Kraft singles, unwrapped and chopped
    • 1 onion, chopped
    • 1 green pepper, chopped
    • 1 (340g) tin corned beef, chopped into chunks
    • 2 (295g) tins condensed cream of chicken soup
    • 475ml milk
    • 285g peas

    Method
    Prep:15min  ›  Cook:1hr  ›  Extra time:8hr chilling  ›  Ready in:9hr15min 

    1. In a large bowl, mix together the macaroni, cheese, onion, green pepper, corned beef, soup, milk and peas.
    2. Transfer to a greased 20x30cm baking dish and refrigerate overnight.
    3. Preheat oven to 190 C / Gas 5.
    4. Allow dish to come up to room temperature.
    5. Bake in preheated oven for 1 hour.

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    Reviews & ratings
    Average global rating:
    (25)

    Reviews in English (20)

    1

    must admit that I was a bit sceptical making this dish, I didn't manage to chill it first the kids were hungry so it went straight into the oven, it was delicious Really nice, I will definitely make it again Thanks for sharing  -  01 Apr 2013

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    20

    I'm not sure what complaint the one reviewer had against this recipe, but this is my husband's FAVORITE recipe. Even my kids (2 and 5) are absolutely crazy about this one! I loved it so much I copied the recipe and emailed it on to all my friends and family, even received back a ton of complimentary feedback. This is the kind of recipe that gets handed down from generation to generation. The only complaint I have is the standing time. I usually prefer something that can be prep'd and then cooked. But still a WONDERFUL dinner!  -  26 Feb 2002  (Review from Allrecipes US | Canada)

    by
    14

    GREAT STUFF! I loved this recipe...Though I didn't refridgerate over night. I am not entirely sure why that is necessary.  -  06 Apr 2006  (Review from Allrecipes US | Canada)

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