Good Eats: Corn Beef Casserole

This weeks recipe goes out to Skippy's Mom at I Make Soup she mention she would love the recipe to my corn beef casserole so here it is I'm grandma won't min me sharing.

Ingredients:

1 can condensed cream of chicken soup

1 c. milk
1 can (12 oz.) corned beef (about 1 1/2 c.)
1 c. shredded Cheddar cheese (about 4 oz.)
1 med. onion, finely chopped (about 1/2 c.)
1/4 tsp. pepper
4 c. uncooked egg noodles (about 8 oz.)
1/2 c. dry bread crumbs
1 tbsp. butter, melted

Mix soup, milk, corned beef, cheese, onion and pepper. Spread half of the corned beef mixture in greased 2 quart casserole or 12 x 7 1/2 x 2 inch baking dish. Top with noodles and remaining corned beef mixture.

Mix bread crumbs and butter; sprinkle over noodles. Cook uncovered in 375 degree oven until hot and bubbly and noodles are tender, 40 to 45 minutes. 6 to 8 servings.

Note: First bread crumb topping is optional my family doesn't much like it so I sprinkle cheese on top instead. Second you can cook noodles ahead of time if you choose and you can make whole casserole ahead of time then just pop in oven when ready to cook. Third because My family is big I double this recipe to make sure there is enough for everyone to have seconds. bon appetit