Corned beef casserole

Yield: 1 servings

Measure Ingredient
8 ounces Uncooked elbow macaroni
2 cans Chicken and mushroom soup
2½ cup Milk
12 ounces Canned corned beef
1½ cup Grated cheddar cheese
2 smalls Sauteed onions

Servings: 1

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.

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