CORNED BEEF AND NOODLE CASSEROLE

CORNED BEEF AND NOODLE CASSEROLE
2 cups corned beef, diced or shredded
1 cup macaroni (cooked and drained)
1 cup cheddar cheese, grated 
1 cup milk
1 (10 ¼ ounce) can condensed cream of chicken soup
½ cup minced onion
8 slices of white bread, cubed for topping
1 stick of butter (½ cup or 125 g)

Cut bread in small bite sized cubes. In saute pan or skillet, melt 1 stick of butter.
Pour in bread cubes and stir to coat with butter.
Set aside to top casserole later.
Mix together all ingredients except for the bread crumbs. Pour into a greased 9 x 13 inch casserole dish.
Top with the buttered bread crumbs and bake at 350ºF (180ºC) for 35 to 40 minutes until bubbly and lightly browned.
Note: you might like a buttered cracker topping instead.
Crush a sleeve of Ritz (Bacon Kips) crackers and put them in a bowl.
Drizzle 1 stick of melted butter over crumbs and mix well.
Sprinkle over top of casserole.
Photo: Rina Kleinhans
Note: I have used beef mince, fried with the onions, add some mushrooms and used a tin of mushroom soup, seasoning to taste… came out very good and tasty.