The Filipino Corned Beef Casserole Recipe Recipe tester and FOOD writer Tilla Concepcion-Diaz makes this delicious casserole with canned corned beef.
Ingredients:
3 cups uncooked elbow macaroni
3 tablespoons oil
4 cloves garlic, minced
3/4 cup chopped onions
1 425-gram can button mushrooms, drained and sliced
2 17S-gram cans corned beef
1 290-gram can condensed cream of mushroom soup
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup a ll-purpose cream
1 22S-gram bar quick melting cheese, grated
Method:
Cook macaroni according to package directions. Meanwhile in a medium size wok, heat oil and brown garlic lightly.
Add onions and cook until transparent. Add mushrooms and sau te for 1 to 2 minutes.
Add corned beef, stirring to separate the chunks, When liquid from the comLid beef comes out, pour in mushroom soup ,md water. Season with salt and pepper.
Simmer for about 5 minutes,
Drain the cooked mac<Hon i. Stir maC,Ii'OIU into corned beef mixture ,md mix until th roughly COil ted. Tralnsfer to n casscrole dish.
For the toppin g, p lace cream and grated cheese in a microwaveable bowl. Microwave on high for 30 seconds. Stir, Repeat for another 30 seconds, stirring every IS seconds until cheese melts and mixture is smooth .
Pour over macaroni and serve.
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| Filipino Corned Beef Casserole Recipe |
