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.