Corned Beef Casserole 1 can cream of mushroom soup 1 (8 oz.) package of wide egg noodles, cooked and drained 1 can corned beef 1 cup cheddar cheese, grated 1 cup milk 1 small onion, chopped 2 tablespoons fresh parsley, chopped (optional) Preheat oven to 350 degrees. In a medium-sized bowl, combine corned beef, cheddar cheese, soup, milk, onion, and parsley. Stir in noodles. Pour into a greased casserole dish and bake for 45 minutes. Tonya
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