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Corned Beef macaroni bake

Corned Beef macaroni bake

Looking for quick and simple dinner ideas? Here’s a comforting mid-week meal that requires little effort and a few standard pantry items!



400g macaroni
15ml cooking oil
1 onion, finely diced
1 green pepper, finely diced
15ml rajah mild & spicy curry powder
2 tomatoes, chopped
300g tin corned beef
30ml original chutney
1 sachet KNORR Cream of Mushroom Soup
500ml water
15ml Robertsons Mixed Herbs
cheddar cheese, grated (for topping)

Preparation method

Preheat oven to grill
Cook macaroni as per on-pack instructions until al dente then drain and set aside
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
Add the corned beef and stir well to separate the meat then stir in the chutney
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
Add the mixed herbs and allow to simmer on a low heat for 15 minutes stirring occasionally
Combine with the cooked macaroni then transfer to an oven proof dish and top with grated cheddar cheese
Place in the oven and grill until the cheese has melted and is golden brown
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
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