When it comes to hearty and satisfying meals, few things can beat the comforting combination of corned beef and cheese. This hearty casserole is not only incredibly indulgent but also incredibly easy to make, thanks to the convenience of a slow cooker. Whether you're looking for a delicious dinner option or a crowd-pleasing potluck dish, this recipe is sure to impress.
- 1 pound of cooked corned beef, diced - 1 cup of shredded cheddar cheese - 1 cup of shredded mozzarella cheese - 1 can of cream of mushroom soup - 1/2 cup of milk - 1 tablespoon of Worcestershire sauce - 1 teaspoon of garlic powder - Salt and pepper to taste - 4 cups of cooked egg noodles - 1/2 cup of breadcrumbs - Chopped parsley for garnish
1. In a large mixing bowl, combine the diced corned beef, cheddar cheese, mozzarella cheese, cream of mushroom soup, milk, Worcestershire sauce, garlic powder, salt, and pepper. Mix well to combine all the ingredients.
2. Grease the insert of your slow cooker with cooking spray and add the cooked egg noodles to the bottom.
3. Pour the corned beef and cheese mixture over the noodles, spreading it out evenly.
4. In a small bowl, combine the breadcrumbs with a little bit of melted butter and sprinkle the mixture over the top of the casserole.
5. Cover the slow cooker and cook on low for 4-6 hours, until the casserole is heated through and the cheese is melted and bubbly.
This corned beef and cheese casserole is perfect on its own as a main dish, but you can also serve it with a side salad or steamed vegetables for a complete meal. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave for a quick and easy meal.
With its rich and creamy texture, cheesy goodness, and savory corned beef flavor, this casserole is a true comfort food classic. Whether you're cooking for a crowd or just looking to treat yourself to something special, this recipe is sure to hit the spot. Try it out today and experience the indulgence for yourself!
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