This is a macaroni casserole with canned corned beef with creamy mushroom sauce and creamy cheese topping. We tried this recipe some time ago in our presentation in our Caregiver class. I found this recipe in the FOOD Magazine. It is just simple but delicious macaroni dish. Try it! :)
3 cups uncooked elbow macaroni
3 tablespoons oil
4 cloves garlic, minced
3/4 up chopped onions
1 425-gram can button mushrooms, drained and sliced
2 175-gram cans corned beef
1 290-gram condensed cream of mushroom soup
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose cream
1 225-gram bar quick melting cheese, grated
1. 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 saute for 1 to 2 minutes.
2. Add corned beef, stirring to separate the chunks. When liquid from the corned beef comes out, pour in mushroom soup and water. Season with salt and pepper. Simmer for about 5 minutes.
3. Drain the cooked macaroni. Stir macaroni into corned beef mixture and mix until thoroughly coated. Transfer to a casserole dish.
4. For the topping, place cream and grated cheese in a microwaveable bowl. Microwave on high for 30 seconds. Stir. Repeat for another 30 seconds, stirring every 15 seconds until cheese melts and mixture is smooth. Pour over macaroni and serve.
