Scotch Casserole

"This is a recipe from Peg Bracken's I Hate to Cook book. Really easy and quite good"
 
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Ready In:
1hr 5mins
Ingredients:
8
Serves:
8
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ingredients

  • 8 ounces elbow macaroni
  • 16 ounces corned beef, chopped
  • 12 lb sharp cheddar cheese, shredded
  • 1 cup milk
  • 10 12 ounces cream of mushroom soup, undiluted
  • 12 cup dry breadcrumbs
  • 2 tablespoons chopped onions, optional at my house
  • 1 dash garlic salt, optional at my house
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directions

  • Preheat oven to 350 degrees.
  • Cook the macaroni in 2 quarts salted boiling water for 8
  • minutes until tender.
  • Drain.
  • Mix mushroom soup and milk together.
  • Add the corned beef, shredded cheese, (garlic salt and onion).
  • Spray a 13 x 9 pan with cooking spray or grease generously.
  • Alternate layers of corned beef mixture and cooked macaroni.
  • Sprinkle top with breadcrumbs.
  • Bake uncovered for 45 minutes.

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