2 1/2 cups (7 oz.) shell macaroni, uncooked
1 (12 oz.) can corned beef, dived
2 (8 oz.) cups diced Cheddar cheese
1 (10 oz.) can condensed cream of chicken soup
1 cup milk
1/2 cup chopped onion
2 slices bread
2 tbsp. butter, melted

Cook macaroni according to package directions; drain. Combine macaroni, corned beef, cheese, soup, milk and onion; blend thoroughly. Turn into 2-quart casserole. Trim crusts from bread and cube; toss in butter. Arrange around edge of casserole.

Bake in a preheated 350°F oven for 45 minutes or until golden brown; allow to stand 10 minutes before serving.

Makes 8 to 10 servings.

Submitted by: Angie Watson