1 (6 oz.) pkg. elbow macaroni
1 (12 oz.) can cooked corn beef, chopped
1/2 lb. American cheese, cubed
1 can cream of chicken soup
3/4 c. milk, heated
1/2 c. onion, chopped
3/4 c. bread crumbs

Don't over cook macaroni. Break beef into small pieces. Chop onion fine. Mix beef, soup and cheese in heated milk. Combine other ingredients. Save crumbs for top. Put in 2 quart casserole dish. Top with bread crumbs. Bake 1 hour at 375 degrees.