This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Corned Beef Casserole

8-oz. pkg. (2 cups) elbow macaroni
12-oz. can corned beef, flaked
One-fourth lb. American cheese, cubed
One cup milk
One-half cup chopped onion
Three-fourths cup buttered crumbs
One can condensed cream of chicken soup

Cook macaroni in boiling salted water; drain and rinse. Combine with remaining ingredients, except crumbs, alternately with layers of macaroni in buttered two-quart casserole. Top with buttered crumbs. Bake in preheated 375-degree oven one hour.

–Yields 6-8 servings.