6 oz. pkg. macaroni
12 oz. can corned beef, chopped
1/4 lb. American cheese, cubed
1 can condensed cream of chicken soup
1 c. milk
1/2 c. chopped onions
3/4 c. buttered crumbs

Cook macaroni in boiling slated water; drain and rinse. Combine remaining ingredients except crumbs and alternate with layers of macaroni in greased 2 quart casserole. Top with buttered crumbs. Bake in moderate oven 375 degrees for 1 hour. Garnish with parsley and olive slices. Serves 6 to 8.