Corned Beef Macaroni Bake2016-06-23
- 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
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.