Creamy Corned Beef Casserole
Diced corned beef and mixed vegetables in a creamy homemade cheese sauce. Mixed with egg noodles, then baked to perfection.
Servings 12 people
Ingredients
- 12 oz bag of egg noodles
- 2 1/2 lb corned beef cooked
- 4 tbsp salted butter
- 1/4 cup all purpose flour
- 4 cups half & half
- 3 1/2 cups mixed vegetables
- 1 medium yellow onion diced
- 8 oz Italian cheese blend
- 2 tsp garlic minced
- 1 1/2 tsp ground black pepper
- 2 tsp seasoning salt
Instructions
- Start off by cooking the egg noodles according to the package. Be sure to reserve 1 cup of the water from the pasta once done.
- Next, place a large pan over low heat.
- Toss in 4 tbsp of salted butter, and let it melt down.
- Once the butter is melted, turn the heat to medium and sprinkle in the all purpose flour and whisk.
- Slowly pour in the half & half, and whisk until lump free.
- Reduce the heat to low, then add in the 8 oz of cheese.
- Mix the cheese in with the sauce until well combined.
- Now add in the mixed vegetables, onions, corned beef, and garlic.
- Mix everything until well combined.
- Next in a large mixing bowl (or pot ), combine the veggie & corned beef mixture, with the egg noodles.
- Pour in 1/2 - 1 cup of the reserved pasta water into the mixing bowl.
- Fold all the ingredients until everything is well incorporated.
- Grab a 9 x 13 bake dish, and lightly oil or butter it.
- Add the casserole mixture.
- Bake the casserole for 25 minutes on 350 F.
- Once done, let the casserole rest for 5-10 minutes.
- Serve and enjoy!