This recipe was clipped from a newspaper and pasted onto an index card, it must have been a favorite for the cook who clipped this because it’s stained pretty heavily. This was found in a large collection and the date is unknown. Recipe is typed below along with a scanned copy.

CORNED BEEF CASSEROLE

1 pkg. (8 oz.) medium noodles
3 tblsp. butter
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cups (8 oz.) cubed Cheddar cheese
1 can (12 oz.) corned beef, broken into pieces
1 can (10 1/2 oz.) condensed cream of chicken soup
1 cup milk
1/4 cup fine dry bread crumbs
1 tblsp. butter, melted
Green pepper rings

Cook noodles according to package directions; drain. In a small skillet melt 3 tablespoons butter; add onions and green pepper and saute 5 minutes. Into buttered 2 1/2-quart casserole layer one-half of the noodles, one-half of the onion-green pepper mixture, 1 cup Cheddar cheese and all of the corned beef. Repeat layers of noodles, onion – green pepper mixture and cheese. Stir together soup and milk; pour over casserole. Combine bread crumbs with melted butter; sprinkle over top. Bake in a preheated 350-degree oven 40 minutes. Garnish with green pepper rings. Makes 6-8 servings.