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Corned Beef macaroni bake

Corned Beef Macaroni Bake 
  • 6 People
  • 55 min.
  • easy 
Looking for quick and simple dinner ideas? Here’s a comforting mid-week meal that requires little effort and a few standard pantry items! 

Tips

Better For You Tips : For a lighter recipe, replace the corned beef with soya mince. This will also give you a deliciously tasty vegetarian meal 

Ingredients
  • 400 g macaroni
  • 15 ml cooking oil
  • 1 onion, finely diced
  • 1 green pepper, finely diced
  • 15 ml Rajah mild and spicy curry powder
  • 2 tomatoes, chopped
  • 300 g tin corned beef
  • 30 ml original chutney
  • 1 sachet (50 g) Knorr cream of mushroom soup
  • 500 ml water
  • 15 ml Robertsons mixed herbs
  • cheddar cheese, grated
Cooking Method

  1. Preheat oven to grill

  2. Cook macaroni as per on-pack instructions until al dente then drain and set aside

  3. Heat cooking oil in a pot and fry the onion and green pepper until soft then add the curry powder and tomatoes and fry for 1 minute stirring continuously to release the flavour and aromas

  4. Add the corned beef and stir well to separate the meat then stir in the chutney

  5. In a jug mix the contents of the sachet of Knorr Cream of Mushroom Soup with the water then add this to the pot and stir well to combine

  6. Add the mixed herbs and allow to simmer on a low heat for 15 minutes stirring occasionally

  7. Combine with the cooked macaroni then transfer to an oven proof dish and top with grated cheddar cheese

  8. Place in the oven and grill until the cheese has melted and is golden brown

  • Nut Free
  • Dairy Free
  • Gluten Free

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