2 (8 oz.) pkgs. noodles
1 can mushroom soup
1 can cream of celery soup
2 lg. cans evaporated milk
4 (12 oz.) cans corned beef (can use corned beef hash)
1 tbsp. onion, chopped
1 lb. cheddar cheese, cubed
1 sm. jar pimiento pieces

Cook and drain noodles. Rinse with cold water. Mix all ingredients and put into a greased baking pan. Bake at 350 degrees, uncovered for 1 hour. Makes 26 (6 oz.) servings.