A hearty macaroni and cheese casserole with corn beef, topped with crushed saltines. A tasty recipe for using leftover corned beef.

Macaroni and Cheese Casserole with Corned Beef

1/2 cup chopped onion
2 tablespoons butter
8 ounces elbow macaroni
12 ounces corned beef
1 (10-3/4-ounce) can cream of mushroom soup
1 cup milk
2 cups (8 ounces) shredded cheddar cheese
3/4 cup crushed saltine crackers

1. Preheat oven to 350°F (175°C).
2. In a skillet saute chopped onion in butter.
3. Prepare macaroni according to the package directions. Drain and set aside.
4. In a mixing bowl combine corned beef, cream of mushroom soup (undiluted), milk, and the cooked onions.
5. Layer the ingredients by first placing half the macaroni in a baking dish followed by half the meat mixture, and half the shredded cheddar cheese. Repeat, ending with cheese, topped with crushed crackers.
6. Bake for 1 hour.

Makes 6 servings.