Corned Beef Casserole
12-ounce can corned beef, broken up 1 1/2 cups cheddar cheese, diced 10 3/4-ounce can cream of chicken soup 1 1/4 cups milk 1/2 cup onion, chopped 4 cups wide noodles, cooked and drained 3/4 cup bread crumbs, buttered Combine all ingredients except bread crumbs. Pour into 2-quart greased baking dish. Top with bread crumbs. Bake at 350ºF for 1 hour. Makes 6 servings. Source: The Festival Cookbook by Phyllis Pellman Good, 1983 --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
