1 1/2 c. elbow macaroni
3 tbsp. butter
1/2 c. finely chopped onion
1/3 c. finely chopped celery
1/2 tsp. garlic salt
1 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
1/2 tsp. thyme, crushed
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 c. park skim Ricotta cheese
1 1/4 c. skim milk
1 (12 oz.) can corned beef, chopped
1 1/2 c. (6 oz.) diced reduced fat Cheddar cheese
2 tbsp. snipped fresh parsley
2 med. tomatoes, peeled
3 tbsp. butter, melted
3/4 c. fine dry bread crumbs
1/4 c. grated Parmesan cheese
2 tbsp. thinly sliced green onion
Parsley sprigs

Preheat oven to 350 degrees. Generously butter an 11 x 7 x 2-inch baking dish. Cook macaroni according to package directions. Drain well. Meanwhile, melt butter in 4-quart saucepan. Add onion and celery. Cook over medium heat, stirring occasionally, until onion is translucent. Remove from heat. Stir in garlic salt, Worcestershire sauce, pepper sauce, thyme, mushroom soup, and Ricotta cheese. Blend in milk. Stir in corned beef, diced cheese, parsley and cooked macaroni.

Pour into prepared dish. Cut tomatoes into 3 slices each; arrange on top of mixture. Combine butter, bread crumbs, and Parmesan cheese; sprinkle evenly over casserole. Bake 30 minutes. Garnish with sliced green onion and parsley sprigs. Preparation time: 50 minutes. 6 servings.