Corned Beef Casserole

• 2 cans (10-3/4 oz. each) condensed cream of chicken soup
• 1-1/2 cups water
• 1/2 lb. (8 oz.) VELVEETA, cut up
• 1 can (15 oz.) corned beef hash, crumbled
• 8 oz. wide egg noodles, cooked, drained
• 1 can (2.8 oz.) French fried onions

1. In large saucepan, whisk together soup and water.
2. Add VELVEETA; cook over medium heat until VELVEETA is melted.
3. Add corned beef and cooked noodles.
4. Spoon into 3-quart casserole.
5. Sprinkle with onions.
6. Bake at 350F for 30 minutes or until thoroughly heated.
7. Makes 6 to 8 servings.

condensed cream, water, velveeta, beef hash, egg noodles, onions

Taken from www.kraftrecipes.com/recipes/corned-beef-casserole-57981.aspx (may not work)