1 (6 oz.) pkg. macaroni
1 (12 oz.) can corned beef, chopped
1/4 lb. American cheese, cubed
1 (10 1/2 or 11 oz.) can condensed cream of chicken soup (or celery)
1 c. milk
1/2 c. chopped onion
3/4 c. buttered crumbs

Cook macaroni in boiling salt water; drain and rinse. Combine remaining ingredients except crumbs. In greased 2 quart casserole, top with buttered crumbs. Bake at 375 degrees for 1 hour.