Yield: 1 servings
|8 ounces||Uncooked elbow macaroni|
|2 cans||Chicken and mushroom soup|
|12 ounces||Canned corned beef|
|1½ cup||Grated cheddar cheese|
|2 smalls||Sauteed onions|
Mix all ingredients and let stand overnight in refrigerator or for at least 12 hours. Cover with buttered crumbs and pour into a large casserole. Bake 1½ hours at 350 degrees.