| 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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