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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (401g) Recipe makes 4 servings The following items or measurements are not included below: 1 cup corned beef 1 cup potato chips |
||
| Calories 827 | ||
| Calories from Fat 285 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.7g | 48% | |
| Saturated Fat 15.8g | 78% | |
| Monounsaturated Fat 7.9g | ||
| Polyunsaturated Fat 3.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 1371mg | 57% | |
| Potassium 452mg | 12% | |
| Total Carbohydrate 100.7g | 33% | |
| Dietary Fiber 3.9g | 15% | |
| Sugars 5.3g | ||
| Protein 33.6g | 67% | |
Corned Beef Casserole
By: NELady
May 18, 2009
From Sharing Our Best - Valley County Hospital and Long Term Care, c. 1994.
SERVES 4 -6 , 1 casserole
Ingredients
- 1 lb elbow macaroni, cooked and drained
- 2 (10 3/4 ounce) cans cream of mushroom soup
- 1/2 lb longhorn cheddar cheese, cubed
- 1 cup crumbled canned corned beef (I use 2 cups)
- 1 small onion, diced
- 1 cup milk
- 1 cup crumbled potato chip (can use more)
Directions
1
Mix all ingredients together and place in a 9 x 13-inch baking dish. Bake at 350*F for 45 minutes. Remove from oven and sprinkle crumbled potato chips on top. Bake for 15 minutes more.
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- Course > Main Dish > One-Dish Meal
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- Preparation > Time to Make > < 4 hours
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- Occasion > To Go... > Potluck
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