Corned Beef Bake

Name: Corned Beef Bake
Ingredients: 1 12 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; 12 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)

9 ingredients

5 steps

Ingredients

1 12 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
12 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 350F for 40-45 minutes or until golden brown.
5

Let stand 10 minute before serving.

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