Recipe using canned corned beef?!


Question: This is really great!

Crinkly Noodle Casserole

1 pkg. egg noodles
2 cans cream of chicken soup
1 can cream of mushroom soup
1 can corned beef
16+ oz. Velveeta, cubed

Cook noodles according to package direction until al dente. Meanwhile, mix the rest of the ingredients in a saucepan. Stir until cheese melts. Add milk until the consistency is creamy. Drain noodles and pour into a large casserole dish. Pour corned beef/cheese mixture over the top and mix slightly. Bake in 350 oven for 30 minutes or until bubbly.


Answers: This is really great!

Crinkly Noodle Casserole

1 pkg. egg noodles
2 cans cream of chicken soup
1 can cream of mushroom soup
1 can corned beef
16+ oz. Velveeta, cubed

Cook noodles according to package direction until al dente. Meanwhile, mix the rest of the ingredients in a saucepan. Stir until cheese melts. Add milk until the consistency is creamy. Drain noodles and pour into a large casserole dish. Pour corned beef/cheese mixture over the top and mix slightly. Bake in 350 oven for 30 minutes or until bubbly.

go to www.hormel.com and search there.

We don't do this in The Russian Tavern, but it's great around a camp fire. Make a batter of a couple of handfuls of flour and stir in beer until you have a thick sticky goo. Dip the sliced meat into the batter and fry both sides until golden. Great with beans and potatoes baked under the fire.

CORNED BEEF AND CABBAGE (EASY)

4 slices bacon
4 tablespoons butter
1 head green cabbage, coarsely chopped
salt and freshly ground pepper, to taste
1 can corned beef (from canned meat section in store)

Cook the bacon in a large pot over medium heat until almost crisp. Remove the bacon from the pot and set aside.
Melt the butter in the pot with the bacon grease. Add the cabbage, stirring well to coat the cabbage in drippings. Add about 1/3 cup water, and salt and pepper, to taste. Cover pot with a lid, and cook over medium heat for about 10-15 minutes.

Meanwhile, chop the bacon into small pieces. Remove the lid from the pot, and scatter chunks of corned beef and chopped bacon over top of the cabbage.

Cover and cook until desired doneness. I personally like a little bit of crunch left to the cabbage.

Tip: Cabbage is one of those vegetables that naturally contains water in its leaves. Begin by adding just a small amount of water. As cabbage cooks, if it needs more liquid, then add more water.

Yield: 4 to 6 servings (If serving 6, use 2 cans corned beef

Fry an onion, boil some potatoes and mash, then break up the corned beef and stir into the mash with the onions. Dot the top with butter and put into the oven until the top is brown and crispy.

You could glaze it with a brown sugar and yellow mustard mixture and then bake it in the oven and serve it with boiled cabbage and potatos, or make a reuban, but I found these recipes for you to consider.

Linguine with Tomato Beef and Basil Recipe
This twist on a traditional favorite is guaranteed to please everyone from the shores of Italy to the heartland. With fresh herbs and a rich sauce our Linguine with Tomato Beef & Basil will have the whole family dreaming of an Italian bistro.
Ingredients:
1 12 oz can Hereford Corned Beef cut into small cubes
1 lb Linguine
1 sm garlic clove finely chopped
1 med Onion chopped
2 tbsp sunflower oil
4 tomatoes blanched, peeled and cut in julienne
2 tbsp tomato paste
1 tbsp fresh basil chopped
1/2 c Parmesan Cheese grated
Directions:
Cook pasta according to package directions. Drain and set aside; keep warm. In saucepan, saute garlic and onions in oil over medium-high heat for 2 to 3 minutes. Add tomatoes, tomato paste and season with pepper. Reduce heat to medium; cover and cook 6 minutes, stirring occasionally. Add the HEREFORD Corned Beef and cook 2 minutes. Pour over individual servings of linguine; sprinkle basil over top. Serve with Parmesan cheese. (4 servings)
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Country Style Hash Recipe
This recipe for Country Style Hash combines tender corned beef with fresh potatoes and herbs cooked just the way you like it. Great for a breakfast treat with eggs or as the perfect side dish for lunch or dinner our Country Style Hash will keep them coming back for more.
Ingredients:
1 12 oz can Hereford Corned Beef Cut into small cubes
1 lb Potatoes Peeled, and cut into small cubes
1 tbsp Butter
1 tbsp Herbs (your choice) finely chopped
1 tbsp Parsley finely chopped Salt and Pepper to taste
sour cream
Directions:
In a skillet, saute the potatoes in butter and oil over medium heat, stirring occasionally, until potatoes are golden brown. Add the HEREFORD Corned Beef, herbs, parsley and chives; season with salt and pepper to taste. Mix gently for 1 to 2 minutes. Serve hot with sour cream on the side. Garnish as desired. (4 servings)
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Beef and Mushrooms Fusilli
Light some candles and dress up your dinner table with this rich recipe from years gone by. Our Beef & Mushroom Fusilli is the perfect dish for an evening at home with friends.
Ingredients:
2 c fusilli pasta (500ml)
1/2 red pepper cut into julienne
1 tsp butter
3/4 c cream(15%)
1 tbsp chives finely chopped
1 12 oz can Hereford Corned Beef (340g) cut into julienne
3 oz fresh oyster mushrooms sliced
1 tbsp green onion finely chopped
1 tsp vegetable oil
salt and pepper to taste
1 tbsp parsley finely chopped
Directions:
Cook pasta according to package directions. Drain and set aside; keep warm. In large saucepan, cook mushrooms, red pepper and green onions in butter and oil over medium heat for 3 to 4 minutes. Add cream and season with salt and pepper. Reduce heat to low and cook 3 to 4 minutes. Add pasta, HEREFORD Corned Beef and chives; mix gently. Sprinkle parsley over each serving. (4 servings)
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Corned Beef Quiche Recipe
Breakfast, lunch, or dinner this corned beef quiche is delicious, quick and easy. It also makes a great party dish so the next time you are entertaining be the hit of the party with our quick and easy corned beef quiche.
Ingredients:
12 oz Corned Beef Finely diced
1 Unbaked Pie Shell
3/4 c Finely Diced Onion Sauteed
3/4 c Sliced Mushrooms Sauteed
1/2 c Swiss or Cheddar cheese Grated
4 lg Eggs
2 tbsp Flour
1 1/4 c Milk
1/4 tsp Nutmeg Grated
1/4 tsp Pepper Salt To Taste
Directions:
Layer onion, mushrooms, HEREFORD Corned Beef, and cheese in pastry shell. Beat eggs, flour, and milk together until well mixed; add seasonings. (Omit salt if cheddar cheese is used.) Pour mixture over ingredients in pie shell. Bake at 350 F (180 C) for 40 minutes or until knife inserted in center comes out clean. Serve hot or warm. (8 servings)

You'll find more recipes at:

http://www.herefordfoods.com/recipes/her...

Good Luck! :)

I like to pan-fry corned beef until browned with chopped onions and green peppers, and fried potatoes. Then, put it all together on a plate (while hot) and sprinkle cheddar cheese on top. It's delicious.

dice up onions and potatoes. about 4 to 5 medium potatoes and a 1/4 cup of onions. add a tbls or 2 of veggie oil to a skillet and put in the tatters and onions and mix that all up real good and then cover. the heat should be ab bout medium.the chop up the corned beef and add to the skillet and mix it up real good. i use a spatula.turn mixture over about ever 5 mins.the bottom will become a little crispy.thats the good part. add what ever spices you may like. goes great with spinach. plus i like to squeeze on some ketchup after i dish mine up but my wive dont like the ketchup.

CORNED BEEF HASH
Put through a food chopper, equal parts of cold cooked corned beef and cold potatoes with a medium onion. Moisten with a little bouillon or cream if it seems dry. Heat in buttered skillet, if desired, make indentation for eggs. Cover pan until eggs are cooked.
To bake hash, place in greased baking pan with an egg on top of each serving, if desired. Bake at 375 degrees for 15 minutes.
For crispy hash, shape hash into serving size patties. Coat top and bottom with seasoned flour (paprika, salt and pepper). Brown in hot oil or butter in skillet. Make an indentation for poached egg if desired.

Corned Beef & Noodle Soup

Ingredients:
1 cn Corned beef
1 lg Onion; chopped
1/2 Stick butter
6 c Water
Salt
Pepper
1 pk (12-oz) egg noodles

Instructions:
Place water in large saucepan & break up corned beef in the water. Add
butter, onion, salt & pepper to taste. Cook about 30-40 minutes. Slowly add
noodles & cook until noodles are done. Add more water if necessary. Great
on a cold day.





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