Corned Beef Noodle Casserole

Ingredients

• 1 pound elbow macaroni
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (12 ounce) can corned beef, drained and crumbled
• 1 cup shredded Cheddar cheese
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 1/2 cup milk
• Salt and pepper to taste
• 1/4 cup chopped onion

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. Cook macaroni according to package instructions. Drain and transfer to prepared baking dish.
3. Mix together diced tomatoes, corned beef, cheese, soup, sour cream, milk, salt, and pepper. Pour over macaroni and mix together.
4. Sprinkle chopped onion over top. Cover with foil.
5. Bake in preheated oven for 25 minutes. Uncover and bake an additional 5 minutes, or until onions are lightly browned.

Interesting Facts

• Corned beef is a brined beef brisket that is cooked in a slow cooker for hours to achieve its tenderness.
• This dish is especially popular in the United States during St. Patrick's Day.
• This casserole is a great way to use up leftover corned beef.