Corned Beef and Noodle Casserole


  • 1 large or 2 small cans cream of chicken soup
  • 3/4 cup milk
  • 1 and 1/2 pounds corned beef from the deli sliced into thin strips
  • 1 tub Gordo’s Original Cheese Dip
  • 1/2 cup onion, finely chopped
  • 1/2 teaspoon pepper
  • 8 oz uncooked egg noodles
  • 1/2 cup dry bread crumbs
  • 1 tablespoon butter, melted


Melt cheese dip in microwave.  Stir in soup, milk, corned beef, onion and pepper.  Spread half the mixture in a greased 2 quart casserole or 9 x 13 inch pan. Top with uncooked noodles.  Spread remaining mixture over noodles.  Mix bread crumbs and margarine and sprinkle over the top. Cook uncovered in a 375 degree oven until hot and bubbly and noodles are tender, 40 to 45 minutes.
Makes 6 – 8 servings.

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