Corned Beef Casserole

• 1 (3 oz.) pkg. potato soup mix
• 1 1/2 c. milk
• 1 1/2 c. water
• 1 c. American cheese, grated
• 1/2 tsp. Worcestershire sauce
• 1 (12 oz.) can corned beef, shredded
• 3/4 c. carrots, sliced and cooked
• 2 Tbsp. pimento, chopped
• 1/4 c. green peas, cooked
• 1 tsp. parsley
• 3/4 c. soft bread crumbs

1. Empty soup mix into saucepan; add milk and water.
2. Stir until blended.
3. Cook until comes to boil.
4. Remove from heat.
5. Add cheese and Worcestershire sauce.
6. Mix well.
7. Stir in corned beef, vegetables and pimento.
8. Put into greased 1 1/2-quart casserole dish.
9. Sprinkle parsley over the top.
10. Sprinkle bread crumbs on top.
11. Cover.
12. Bake at 350u0b0 for 20 minutes.
13. Uncover and bake another 10 minutes until top is golden.

potato soup mix, milk, water, american cheese, worcestershire sauce, corned beef, carrots, pimento, green peas, parsley, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=950109 (may not work)