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Corned Beef Macaroni Bake


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!


  • 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


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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