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8 oz. pkg. elbow macaroni, cooked
10 3/4 oz. can cream of mushroom or cream of chicken soup
12 oz. can corned beef, cubed
1/2 c. onion, diced
salt and pepper to taste
8 oz. pkg. shredded Swiss or cheddar cheese

Combine all ingredients except cheese; pour into greased 2 quart
casserole dish. Sprinkle cheese over top. Bake at 350 until
cheese melts and starts to turn golden, about 20 minutes. Yield:
4 servings

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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