3 oz. elbow macaroni (1/2 lb.)
2 bouillon cubes
1 can corned beef, chopped
1/4 lb. sharp cheese, diced
1 c. milk
1/4 c. chopped onion
1 can condensed cream of mushroom soup, undiluted
3/4 c. dry bread crumbs
Dash of garlic salt

Cook the macaroni in 1 1/2-quarts water, to which has been added 2 beef bouillon cubes, until tender. Pour off excess liquid. While macaroni cooks, blend milk with soup and add beef, cheese, garlic salt, and onion.

Grease a 2-quart casserole and fill it with alternating layers of soup mixture and macaroni. Top with crumbs and dot with butter. Bake uncovered in a 350 degree oven about 40-45 minutes. Serves 8.