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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Corned Beef Egg Noodles and velveeta Ingredients:
4 cups extra wide egg noodles |
12 ounces corned beef |
8 ounces velveeta cheese |
10 ounces cream of chicken soup |
17 ounces approx 1 -12 oz can and one small can can milk |
1 cup butter |
saltine (2 packages) |
Directions:
1. Boil egg noodles for 3 minutes drain and place in cold water.
2. Break up corned beef and spead evenly in bottom of lightly greased casserole dish.
3. Cut Velveeta up into small cubes and spread evenly with corned beef
4. Combine milk and soup in sauce pan , heat and mix on low.
5. Melt butter and CRUSHED Saltines in mixing bowl , Mix together for topping.
6. Drain noodles and pour over Cheese and corned beef and spread evenly.
7. Pour soup mixture over noodles evenly.
8. Spread saltine topping over casserole smoothing it out covering entire
9. Bake at 300 for 45min.
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