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    Corned Beef Casserole #2, easy


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    Corned Beef Casserole #2

    1 cup milk
    1 can corn beef, chopped up
    2 cups cooked elbow pasta (1 cup, uncooked)
    1, 10 3/4 ounce can cream of chicken soup, undiluted
    1/4 cup chopped onion
    1/2 cup Sharp cheese, grated
    salt and pepper to taste

    Cook elbow pasta al dente to package directions. Drain.
    Stir in remaining ingredients.
    Place into a large casserole dish.
    Sprinkle additional cheese on top.
    Bake at 375 degrees F. for 45 minutes to an hour.

 

 

 

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