Corned Beef Casserole

contributed by Kelley Hutchinson
7oz egg noodles (medium width)
12oz can of corned beef (in the aisle w/ canned chicken)
4oz shredded cheddar cheese
1 can cream of chicken soup
1 cup milk
2 Tblspns dry minced onion (or you could use 1/3 cup finely diced raw onion)
1.5 cups buttered cracker crumbs (use crushed saltines & mix w/ melted butter to soften them up a little)

– preheat oven to 350 degrees
– cook noodles & drain
– in a large bowl mix all other ingredients (except breadcrumbs)
– mix noodles with the beef mixture
– put 1/2 the breadcrumbs on bottom of a baking dish (13×9 pan maybe?)
– pour the beef/noodle mixture over top of breadcrumbs, then top the beef mix with the other 1/2 of the breadcrumbs
– bake @ 350 degrees for 45 min.

**  I had used more noodles than this in my attempt & it was too much, so stick with the recipe for the noodle amount.  The recipe called for dry minced onion, but I think finely chopped raw onion may be better. The recipe called for only 4oz of cheddar cheese, but I used more (maybe 8oz) & it worked. But adjust for your tastes.  I added no-salt & pepper to the portions once they were on the plate. But, you may want to add a little pepper to the mix before baking.

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