Corned Beef Casserole 2
- 8 ounces egg noodles, salted, cooked and rinsed in cold water
- 1/4 pound sharp Cheddar cheese, grated
- 1 cup milk
- 3/4 cup buttered bread crumbs
- 1 (12 ounce) can corned beef, broken into small pieces
- 1 can cream of mushroom soup
- 1/2 cup onions, chopped and sautéed
- Heat together soup, milk, onions and cheese.
- Mix with noodles and
corned beef, then top with buttered bread crumbs.
- Bake for 20 to 30 minutes at 300 degrees F.