Corned Beef Bake

This recipe came from my friend in Montana. I don't know where she got it but probably from a recipe website. It is good for a change of pace and particularly good for when you are in a rush to get dinner ready. Very easy recipe. Cooking time includes time to cook pasta.

• Ready In: 57 mins
• Serves: 5
• Yields: 1 casserole

Ingredients

• 1 1⁄2 cups  cubed corned beef (I use the canned kind as its so much more convenient and quick)
• 1 (10 3/4ounce)  cream of chicken soup
• 8  ounces sharp cheddar cheese, cubed
• 1  cup small shell pasta, cooked and drained
• 1  cup milk
• 1⁄2 cup  chopped onion
• 2  whole wheat bread, slices cubed small with crusts cut off
• 2  tablespoons butter or 2  tablespoons margarine, melted
• 1 (1 ounce) envelope  Lipton beefy onion soup mix (from a 2 envelope box)

Directions

1. In bowl, combine corned beef, soup, cheese, pasta, milk, onion and Lipton soup mix.
2. Transfer to greased 2 quart casserole.
3. Toss bread cubes with butter or margarine and sprinkle over top.
4. Bake uncovered at 350°F for 40-45 minutes or until golden brown.
5. Let stand 10 minute before serving.