1 pkg. (7 oz.) elbow macaroni
1 can (12 oz.) corned beef, diced
2 c. (8 oz.) Cheddar cheese, diced
1 c. (10 1/2 oz.) cream of chicken soup (undiluted)
1 c. milk
1/2 c. chopped onion
2 slices white bread
2 tbsp. melted butter
Salt and pepper to taste

Preheat oven to 350 degrees. Cook macaroni according to package directions; drain.

Combine macaroni, corned beef, cheese, soup, milk, onion and salt and pepper; blend thoroughly. Place in 2 quart round casserole.

Trim crust from bread and cube. Toss in melted butter. Arrange bread on outer edge of casserole. Bake until top of casserole and bread are golden brown, about 45 minutes. Allow to stand 10 minutes before serving. 8 servings - 1 cup each. Great to take to a "covered dish".