1 (12 oz.) can corned beef
1 1/2 c. macaroni
1/4 lb. sharp cheese
1 (11 oz.) can cream of chicken soup
1 c. milk
1 lg. onion, chopped
1 1/2 c. buttered crumbs

Cook macaroni in unsalted water until tender and drain. Mix all ingredients and cover with buttered crumbs. Bake in 2 quart casserole for 1 hour at 350 degrees.