1 (10 ounce) can cream of mushroom soup with roasted garlic
1 cup shredded Swiss cheese
1 cup milk
1 (12 ounce) can corned beef, cubed (or leftover corned beef)
1 onion, chopped
1 tablespoon olive oil
Buttered rye bread crumbs
Preheat oven to 350 degrees. Cook noodles as directed on package and drain well. Sauté onion in olive oil until tender. Combine with drained noodles, soup, cheese, and milk in large bowl. Add corned beef and stir gently. Turn into 2 quart casserole and top with buttered bread crumbs. Bake at 350 degrees for 45 to 50 minutes, until bubbly.
Makes 6 servings