Twisties (pasta) and corned beef casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3⅔ | cup | Lady Lee Twisties*; cooked |
| ½ | cup | Finely chopped onion |
| ¼ | teaspoon | Pepper |
| 1 | can | (10.75 oz) cream of chicken soup |
| 1 | cup | Cubed American cheese; (4 ounces) |
| 1 | cup | Milk |
| ¾ | cup | Dry bread crumbs |
| 3 | tablespoons | Butter or margarine; melted |
| 1 | can | (12 oz) corned beef; flaked |
Directions
*Can substitute any small pasta such as fusilli, rotelle, shells, etc.
Preheat oven to 375° F.
Cook pasta to desired doneness as directed on package. Drain and rinse under hot water.
In a large bowl, combine pasta with remaining ingredients except breadcrumbs and melted butter. Turn mixture into an ungreased 2-quart casserole. Toss bread crumbs with melted margarine, then sprinkle over top.
Bake for 30 to
35 minutes. Serves 4 to 6.
NOTES : Original recipe called for ¼ cup chopped onions. Oddly, the recipe as printed on the package omitted the corned beef from the ingredients list!
Recipe by: Adapted from Lady Lee Twisties Pasta Package Posted to recipelu-digest by "Crane C. Walden" <cranew@...> on Mar 16, 1998