Beef Casserole with Corn 2 cups leftover cubed beef 1/4 cup sliced green onion 2 tbs vegetable oil 1 can cream of celery soup 1/4 cup milk 1 cup whole kernel corn, thawed 1 egg, lightly beaten 1/4 cup cracker crumbs 2 tbs chopped pimiento, drained 1 tsp dried parsley flakes or 1 tbs fresh chopped parsley Heat the oil in a skillet over medium heat. Add the cubed beef and green onion. Cook, stirring, until onion is tender. Stir in soup and milk.
Heat through. Spoon meat mixture into a 1-quart baking dish. Combine corn, egg, cracker crumbs, pimiento, and parsley.
Spoon over the leftover beef mixture. Bake leftover beef casserole at 350° for 15 to 20 minutes. Serves 4.