1 pkg. (8 oz.) medium noodles
3 tbsp. butter
1/2 c. chopped onion
1/2 c. chopped green pepper
2 c. (1/2 lb.) cubed Cheddar cheese
1 can (12 oz.) corned beef, broken into pieces
1 can condensed cream of chicken soup
1 c. milk
1/4 c. fine dry bread crumbs
1 tbsp. butter, melted

Cook noodles according to package directions; drain. In a small skillet melt 3 tablespoons butter; add onion and green pepper and saute 5 minutes. Layer noodles, onion-green pepper mixture, cheese, and corned beef in a 2 1/2 quart casserole, winding up with cheese on top. Combine soup and milk and pour over casserole. Mix crumbs with butter and sprinkle on top. Bake 40 minutes at 350 degrees. Go withs: tossed green with tomato and cucumber, hot yeast rolls. Wine: California mountain red.