CORNED BEEF CASSEROLE

1 (8 oz) pkg wide egg noodles, cooked and drained
1 (12 oz) can corned beef, separated
(warm and remove drippings)
1/2 lb grated cheese
1/2 cup chopped onion
1 (10 oz) can cream of chicken or celery soup
(undiluted)
1 cup milk (1/2 cup more can be added if desired)
3/4 cup buttered bread crumbs or stuffing mix crumbs
Combine noodles, corned beef, cheese, onion, soup and milk in large bowl.
Pour into a greased 2-quart baking dish.
Sprinkle with crumbs and bake at 350° about 40 minutes or till done.
This recipe was given to me by Fred’s sister, Ann DeBusk.