Corned Beef Casserole
A classic dish elevated to a new level of deliciousness with homemade cream of mushroom and fresh corned beef
Ingredients
- 1 lb Short Pasta
- 2 lb Corned Beef Brisket cut into 1-inch cubes (not from a can)
- 1 lb Cheddar Cheese cut into ½-inch cubes
- 4 stalks Celery sliced
- 8 oz Baby Bella Mushrooms sliced
- 1 cup Garlic Croutons crushed
For the Cream of Mushroom
- ½ cup Baby Bella Mushrooms finely chopped
- 2 tbsp Oil
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tbsp Flour
- 2 cup Chicken Broth
- 1 tsp Celery Salt
- 1 tsp Pepper
- 1 cup Heavy Cream
Instructions
- Start water boiling for pasta. Preheat oven to 400degF
- In a sauce pan over medium heat, add oil, mushrooms, garlic powder and onion powder. Saute for 5 minutes. Whisk in flour and let cook for 3 minutes.
- Add pasta to water and cook for 3 minutes less than directed on package. Drain in colander. Transfer to a 13x9 baking dish.
- Whisk chicken broth and celery salt into mushroom mixture. Cook another 3 minutes then whisk in heavy cream. Let cook another 3 minutes.
- Add corned beef cubes, mushroom slices, celery slices and ⅔ of cheese chunks to pasta. Pour cream of mushroom over top and stir to combine. Sprinkle with remaining cheese chunks and crushed croutons. Place in oven and bake for 40 minutes. Let sit at least 5 minutes before serving.
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