1 can Libby corned beef
1 (8 oz.) pkg. wide noodles
1/3 c. onion, diced
1/2 green pepper, chopped
1 can cream of chicken soup
1/2 c. milk (may want to add more)
1/2 lb. Velveeta cheese, diced

1. Cook noodles and drain.

2. In large bowl mix soup with milk, onions, pepper and pimiento. Add noodles, corned beef and cheese and fold until thoroughly mixed.

3. Cook in 9"x13" Pyrex pan for 1 hour at 350 degrees.