Corned Beef Casserole
- 8-oz. package of noodles
- 12-oz. can corned beef, diced
- 10½-oz. can cream of chicken soup
- ¼ lb American cheese, diced
- 1 cup milk
- ½ cupped chopped onions
- ¼ cup buttered crumbs or Ritz crackers
Cook noodles in boiling salted water until tender and drain. Add corned beef, cheese, soup, milk and onion. Pour into greased 2 quart casserole. Top with buttered crumbs. Bake in moderate oven at 350 degrees for 45 minutes. Serves 8-10.
Note: Substitute leftover Thanksgiving turkey for corned beef as another option.
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