 | | Directions |
- Cook the noodles until al dente over medium-high heat. Remove from heat, drain, and rinse with cold water to stop it from continuing to cook.
- Preheat the oven to 350°F. Butter the bottom and sides of the baking dish.
- In a large bowl, combine the noodles, soup, and corned beef. Stir until evenly mixed.
- Pour this mixture into the prepared baking dish.
- Cut 4 ounces of Velveeta® cheese into slices. Break the slices into small pieces and place evenly on top of the other ingredients in the baking dish.
- Poke the pieces of cheese down into the noodle mixture.
- Place in the preheated oven, uncovered. Bake for 1 hour, remove from the oven and top with the French fried onions.
- Place the hotdish back in the oven for 5 minutes or until the French fried onions have browned.
- Remove from the oven and serve immediately.
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Prep Time: 45 minutes
Cook Time: 1 hour
Container: 9 x 13 baking dish
Servings: 8
|  | | Ingredients | | - | | 12 ounces egg noodles - medium or wide |
| - | | 3 cans cream of chicken soup - 10 3/4 oz. each |
| - | | 1 can corned beef - 12 oz. |
| - | | 4 ounces Velveeta® cheese |
| - | | 1 can French fried onions - 6 oz. |
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