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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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From Sharing Our Best - Valley County Hospital and Long Term Care, c. 1994. Ingredients:
1 lb elbow macaroni, cooked and drained |
2 (10 3/4 ounce) cans cream of mushroom soup |
1/2 lb longhorn cheddar cheese, cubed |
1 cup crumbled canned corned beef (i use 2 cups) |
1 small onion, diced |
1 cup milk |
1 cup crumbled potato chip (can use more) |
Directions:
1. Mix all ingredients together and place in a 9 x 13-inch baking dish. Bake at 350*F for 45 minutes. Remove from oven and sprinkle crumbled potato chips on top. Bake for 15 minutes more.
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