Corned Beef Dinner 1957
1 six-oz package 7-minute macaroni 1 twelve-oz. can corned beef, chopped
1/4 lb. American cheese, cubed 1 10-1/2 or 11 oz. can condensed cream of chicken soup 1 cup milk
2/2 cup chopped onion
3/4 cup buttered crumbs
Heat salted water to a boil, add mmacaroni and cook al dente; drain and rinse. Combine remaining
ingredients except crumbs and alternate with layers of macaroni in greased 2-qt. casserole. Top with
3/4 cup buttered crumbs. Bake in moderate oven (375 F) for one hour. Garnish with parsley and olive
slices. Serves 6 to
4.
Genevieve Davisson Fritter Culinary Compositions The Composers' Group of the Friday Morning Music
Club, Inc., Washington, D. C.
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