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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a recipe from Peg Bracken's I Hate to Cook book. Really easy and quite good Ingredients:
8 ounces elbow macaroni |
16 ounces corned beef, chopped |
1/2 lb sharp cheddar cheese, shredded |
1 cup milk |
10 1/2 ounces cream of mushroom soup, undiluted |
1/2 cup dry breadcrumbs |
2 tablespoons chopped onions, optional at my house |
1 dash garlic salt, optional at my house |
Directions:
1. Preheat oven to 350 degrees.
2. Cook the macaroni in 2 quarts salted boiling water for 8
3. minutes until tender.
4. Drain.
5. Mix mushroom soup and milk together.
6. Add the corned beef, shredded cheese, (garlic salt and onion).
7. Spray a 13 x 9 pan with cooking spray or grease generously.
8. Alternate layers of corned beef mixture and cooked macaroni.
9. Sprinkle top with breadcrumbs.
10. Bake uncovered for 45 minutes.
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