| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | American | Casseroles, Main dishes, Pasta | 4 | Servings |
INGREDIENTS
| 3 2/3 | c | Lady Lee Twisties*; cooked |
| 1/2 | c | Finely chopped onion |
| 1/4 | ts | Pepper |
| 1 | cn | (10.75 oz) cream of chicken soup |
| 1 | c | Cubed American cheese; (4 ounces) |
| 1 | c | Milk |
| 3/4 | c | Dry bread crumbs |
| 3 | tb | Butter or margarine; melted |
| 1 | cn | (12 oz) corned beef; flaked |
INSTRUCTIONS
*Can substitute any small pasta such as fusilli, rotelle, shells, etc. Preheat oven to 375° F. Cook pasta to desired doneness as directed on package. Drain and rinse under hot water. In a large bowl, combine pasta with remaining ingredients except breadcrumbs and melted butter. Turn mixture into an ungreased 2-quart casserole. Toss bread crumbs with melted margarine, then sprinkle over top. Bake for 30 to 35 minutes. Serves 4 to 6. NOTES : Original recipe called for 1/4 cup chopped onions. Oddly, the recipe as printed on the package omitted the corned beef from the ingredients list! Recipe by: Adapted from Lady Lee Twisties Pasta Package Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Mar 16, 1998
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