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Categories:Viewed: 3 - Published at: 9 years ago
Ingredients
- 2 cans (10-3/4 oz. each) condensed cream of chicken soup
- 1-1/2 cups water
- 1/2 lb. (8 oz.) VELVEETA, cut up
- 1 can (15 oz.) corned beef hash, crumbled
- 8 oz. wide egg noodles, cooked, drained
- 1 can (2.8 oz.) French fried onions
Method
- In large saucepan, whisk together soup and water.
- Add VELVEETA; cook over medium heat until VELVEETA is melted.
- Add corned beef and cooked noodles.
- Spoon into 3-quart casserole.
- Sprinkle with onions.
- Bake at 350F for 30 minutes or until thoroughly heated.
- Makes 6 to 8 servings.
