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

Cook the noodles in boiling, salted water until tender. Drain, do not rinse. Combine soup and milk. Arrange in layers the beef, cheese, onions, green pepper, noodles and soup in a greased 2 1/2-quart casserole dish. Sprinkle with buttered bread crumbs and bake in a 375°F preheated oven for 45 minutes.

Makes 6 to 8 servings.

Submitted by: Susan Raynor