8 oz elbow macaroni
1 can corned beef, chopped
1/4 lb sharp cheese, diced
1 c milk
3/4 c dry bread crumbs
1 can cream of mushroom soup
1/4 c chopped onion
dash of garlic salt
Cook macaroni in 2 qts. salted water until tender. Blend milk with soup & add beef, cheese, garlic salt & onion. Grease large casserole & alternate layers of soup mixture & macaroni. Put crumbs on top & dot with butter. Bake uncovered in 350 oven for 45 mins. Hint: Have soup mixture as top layer to keep macaroni from drying out.
Submitted by Doris Stright in 1976 Cookbook
No comments:
Post a Comment