Corned Beef Casserole

This is pure retro comfort food, the kind that showed up at every church potluck and neighborhood gathering in the 1960s. And honestly? It still holds up.

Canned corned beef, elbow macaroni, grated cheddar, sauteed onions, and cream of mushroom soup get mixed together, then rest overnight in the fridge so the pasta absorbs all that creamy, cheesy goodness. Next day, top it with buttered bread crumbs and bake until golden and bubbling.

The overnight rest is the secret. It transforms simple pantry staples into something that tastes like it simmered all day.

Pro Tips

• Use uncooked elbow macaroni. It absorbs the liquid overnight and cooks through during baking. Pre-cooked pasta will turn to mush.
• Sharp cheddar gives this more flavor than mild. You want the cheese to stand up to the corned beef.
• Don’t skimp on those buttered crumbs. That crunchy golden top is what makes every spoonful worth it.