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Corned Beef Macaroni Bake
2016-06-23- Cuisine: Family
- Course: Main Course
- Skill Level: Intermediate
Recipe Info
- Servings : 6
- Prep Time : 20m
- Cook Time : 35m
- Ready In : 55m
Looking for quick and simple dinner ideas? Here’s a comforting mid-week meal that requires little effort and a few standard pantry items!
Ingredients
- 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
Method
Step 1
Preheat oven to grill.
Step 2
Cook macaroni as per on-pack instructions until al dente then drain and set aside.
Step 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.
Step 4
Add the corned beef and stir well to separate the meat then stir in the chutney.
Step 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.
Step 6
Add the mixed herbs and allow to simmer on a low heat for 15 minutes stirring occasionally.
Step 7
Combine with the cooked macaroni then transfer to an oven proof dish and top with grated cheddar cheese.
Step 8
Place in the oven and grill until the cheese has melted and is golden brown.
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