St. Patrick’s Day is just around the corner and the traditional dish of corned beef and cabbage will be on the menu of many families in the area. However, if you’d like a new twist the old favorite of corned beef, you might like to try this recipe, Baked Corned Beef Casserole, that uses a 12-ounce can of corned beef and make a casserole instead. A Fluffy Orange Jell-O Salad is a refreshing side dish to accompany it. Happy St. Patrick’s Day!
Baked Corned Beef Casserole
1 package small elbow, spiral or small shell macaroni mix (7.25-ounces), cooked
1 (12 ounces) can corned beef, cup up in chunks
1 (10 1/2 ounces) can cream of chicken soup
1/4 cup chopped onion
1/4 pound cheddar cheese, cubed
1 cup milk
For crumb topping:
1 cup dry bread crumbs
1/3 cup butter
Heat 1 cup dry bread crumbs until golden brown in 1/3 cup butter.
To make casserole:
Combine all ingredients (except crumb topping mix), in a 1 1/2-quart casserole dish.
Top with buttered crumbs.
Bake at 350 degrees for 30 minutes or until crumb topping is lightly browned.
Makes 10 servings.
Fluffy Orange Jell-O Salad
1 small carton of small curd cottage cheese
1 small package orange Jello-O
1 small can crushed pineapple, drained
1 small can mandarin oranges, drained
1 small carton of Cool Whip or other whipped topping
Mix together the cottage cheese and package of Jell-O in a medium-size bowl.
Add the crushed pineapple and stir until thoroughly mixed with the cottage cheese and Jell-O.
Add the mandarin oranges and stir until thoroughly mixed with above ingredients.
Gently fold in the whipped topping and refrigerate for 1-2 hours before serving.
Makes 4-6 servings.
