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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Vaughan Estate in McKinney, Texas in 1987. Ingredients:
1 can cream of mushroom soup |
8 ounce package egg noodles cooked and drained |
1 can corned beef |
1 cup sharp cheddar cheese grated |
1 cup milk |
1 small white onion chopped |
2 tablespoons fresh parsley chopped |
Directions:
1. Preheat oven to 350.
2. In medium-sized bowl combine corned beef, cheddar cheese, soup, milk, onion and parsley then stir in greased casserole and bake for 45 minutes.
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