Corned Beef Noodle Casserole
This recipe is from my Mother's recipe file. She found it about 15 years ago in a woman's magazine. This makes a large amount.
List of Ingredients
1 pound wide egg noodles
1 can cream of mushroom soup
1 can cream of celery soup
2 large cans evaporated milk
2 (12 oz.) cans corned beef, broken into smaller pieces
8 oz. grated cheddar cheese, divided
1 T. dried minced onion
small jar of pimentoes
Large bag of potato chips, crushedRecipe
In a large sauce pan,
cook noodles according to package directions, drain. Add soups, milk, corned beef, onions and 1/2 of the cheese. It will seem runny, but will thicken up. Pour into a greased 9x13 inch pan and a 9x9 inch pan. Spread pimento and remaining cheese on top of mixture. Top with crushed chips. Bake at 350 degrees until bubbly and cheese has melted. (about 20 minutes) Serves 24. This also freezes well.
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