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Corned Beef Scallop Casserole

Ingredients
  Potato soup mix 3 Ounce (1 Package)
  Milk 1 1⁄2 Cup (24 tbs)
  Water 1 Cup (16 tbs)
  American cheese 1 Cup (16 tbs), grated
  Worcestershire sauce 1⁄2 Teaspoon
  Canned corned beef 12 Ounce, shredded (1 Can)
  Carrots 3⁄4 Cup (12 tbs), sliced and cooked
  Celery 1⁄2 Cup (8 tbs), sliced and cooked
  Green peas 1⁄4 Cup (4 tbs), cooked
  Pimiento 2 Tablespoon, chopped
  Parsley 1 Teaspoon, chopped
  Soft bread crumbs 3⁄4 Cup (12 tbs)
Directions

Empty potato soup mix into saucepan; add milk and water; stir constantly until blended.
Cook until mixture comes to a boil; remove from heat.
Add cheese and Worcestershire sauce; mix well.
Stir in corned beef shreds, carrots, celery, green peas, and pimiento.
Turn into a well-greased 1-1/2 quart ovenproof casserole.
Sprinkle parsley over the top, then bread crumbs; cover.
Bake 350 degrees for 20 minutes; uncover; bake 12 minutes longer until top is golden.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Cheese
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes
Servings: 
6

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4.453125
Average: 4.5 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 335 Calories from Fat 164

% Daily Value*

Total Fat 19 g28.6%

Saturated Fat 9.5 g47.6%

Trans Fat 0 g

Cholesterol 80.2 mg26.7%

Sodium 910.5 mg37.9%

Total Carbohydrates 20 g6.7%

Dietary Fiber 1.5 g6.1%

Sugars 7.3 g

Protein 24 g48.9%

Vitamin A 65.4% Vitamin C 15.1%

Calcium 24.2% Iron 9.2%

*Based on a 2000 Calorie diet

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Corned Beef Scallop Casserole Recipe