Corned Beef Casserole (from the Community Reformed Church Cookbook, 1980, Delavan, Wi.) 1 - 8 oz. pkg. egg noodles, cooked 1/4 lb. Velveeta cheese, cubed 1 can corned beef 1 - 10 1/2 oz. can cream of chicken soup 1 cup milk 1/2 cup onion, chopped 3/4 cup buttered breadcrumbs Preheat oven to 350. Combine all ingredients except breadcrumbs. Put into a greased baking dish or casserole, top with the breadcrumbs and bake for 45 minutes. |
