Corned beef and noodle casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Warm COOKED egg noodles (drained) |
| 2 | cans | Corned beef (diced) |
| 1 | can | Cream of chicken soup |
| ½ | teaspoon | Salt |
| ½ | Soup can of water | |
| 8 | slices | American cheese |
Directions
source: Shirley Young
Mix noodles, meat, soup, water, and salt. Put half of mixture in TWO-quart *greased* casserole dish. Place 4 cheese slices on as next layer. Pour in the rest of the noodle mixture, and top with rest of cheese. You can top this with ½ cup of buttered bread crumbs if desired (use 2 Tablespoons of butter per ½ cup of crumbs) Bake uncovered at 400 degrees for about 25 minutes, or until top begins to brown slightly. This is delicious served with a tossed green salad. I sometimes add a second can of soup, as I prefer it really saucy.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "popette" <popette@...> on Sep 24, 1997