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Prep Time: 10 Minutes Cook Time: 47 Minutes |
Ready In: 57 Minutes Servings: 4 |
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This recipe came from my friend in Montana. It is good for a change of pace and particularly good for when you are in a rush to get dinner ready. Very easy recipe. Cooking time includes time to cook pasta. Ingredients:
1 1/2 cups cubed corned beef (i use the canned kind as its so much more convenient and quick) |
1 (10 3/4 ounce) cream of chicken soup |
8 ounces sharp cheddar cheese, cubed |
1 cup small shell pasta, cooked and drained |
1 cup milk |
1/2 cup chopped onion |
2 whole wheat bread, slices cubed small with crusts cut off |
2 tablespoons butter or 2 tablespoons margarine, melted |
1 (1 ounce) envelope lipton beefy onion soup mix (from a 2 envelope box) |
Directions:
1. In bowl, combine corned beef, soup, cheese, pasta, milk, onion and Lipton soup mix.
2. Transfer to greased 2 quart casserole.
3. Toss bread cubes with butter or margarine and sprinkle over top.
4. Bake uncovered at 350°F for 40-45 minutes or until golden brown.
5. Let stand 10 minute before serving.
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