1 1/2 c. macaroni (2 c. when cooked)
1 (12 oz.) can corned beef, broken up
1/4 lb. sharp Cheddar cheese, shredded
1 can peas, drained (optional)
1/2 c. milk
3/4 c. bread crumbs

Cook macaroni, drain and rinse. Do not overcook. Combine remaining ingredients except for bread crumbs. Place in greased 2 quart casserole. Top with bread crumbs. Bake at 375 degrees for 1 hour. Serve with cream of celery or mushroom soup.