4 oz. spaghetti
1 (10 1/2 oz.) can cream of mushroom soup
1 c. milk
1/2 tsp. prepared mustard
1/2 c. (4 oz.) shredded sharp Cheddar cheese
1 (12 oz.) can corned beef, chopped
1 (4 oz.) can sliced mushrooms
2 slices bread
1 tbsp. soft butter

Break spaghetti in 2 inch lengths; cook in boiling water without salt until tender. Blend together soup and milk until smooth. Add mustard, half the cheese, corned beef, drained mushrooms and cooked spaghetti. Pour into greased 1 1/2 quart casserole dish. Spread bread with butter, put together sandwich style, cut into cubes and sprinkle over top with remaining cheese. Bake at 350 degrees for 45 minutes. Makes 4 servings.