You are here

Corned Beef Scallop Casserole

Southern.Crockpot's picture
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

Rate It

Your rating: None
4.453125
Average: 4.5 (16 votes)