Corned Beef Bake

• 1 12 cups cubed corned beef (I use the canned kind as its so much more convenient and quick)
• 1 (10 3/4 ounce) cream of chicken soup
• 8 ounces sharp cheddar cheese, cubed
• 1 cup small shell pasta, cooked and drained
• 1 cup milk
• 12 cup chopped onion
• 2 whole wheat bread, slices cubed small with crusts cut off
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 1 (1 ounce) envelope Lipton beefy onion soup mix (from a 2 envelope box)

1. In bowl, combine corned beef, soup, cheese, pasta, milk, onion and Lipton soup mix.
2. Transfer to greased 2 quart casserole.
3. Toss bread cubes with butter or margarine and sprinkle over top.
4. Bake uncovered at 350F for 40-45 minutes or until golden brown.
5. Let stand 10 minute before serving.

beef, cream of chicken soup, cheddar cheese, shell pasta, milk, onion, whole wheat bread, butter, beefy onion soup

Taken from www.food.com/recipe/corned-beef-bake-325497 (may not work)