 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
I remember my grandmother making this comforting casserole when my family visited her, writes Brenda Myers of Overland Park, Kansas. Now that I'm married, I fix it for my husband and me as an easy evening meal that provides great leftovers for lunch. Ingredients:
1-1/2 cups cubed cooked corned beef or 1 can (12 ounces) cooked corned beef, crumbled |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
8 ounces cheddar cheese, cubed |
1 package (7 ounces) small shell pasta, cooked and drained |
1 cup milk |
1/2 cup chopped onion |
2 bread slices, cubed |
2 tablespoons butter, melted |
Directions:
1. In a large bowl, combine the first six ingredients. Transfer to a greased 2-qt. baking dish. Toss bread cubes with butter; sprinkle over top.
2. Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Let stand for 10 minutes before serving. Yield: 4 servings.
|
|