Another Casserole

Last week I tried another new casserole recipe. We enjoyed it. The only thing I will advise is that I used canned corned beef (as the recipe gave the option for) and it made it a bit salty. Not in a bad way (I didn't think), but Matt thought it was a bit too much. It just depends on your tastes. And I think it serves more than what they say. We served it with vegetables too.

Creamy Corned Beef Bake

1-1/2 cups cubed cooked corned beef or 1 can (12 ounces) cooked corned beef
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

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.