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!
Feeds
6People
Ingredients
- ungrouped
- 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
- ungrouped
- 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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