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Ingredients:
| 3/4 | cup (75 g) | elbow macaroni, cooked according to package directions |
| 1/3 | pack (60 g) | MAGNOLIA CHEDDAR CHEESE, diced |
| 1 | pc (50 g) | onion, chopped |
| 1 | can (150 g) | PUREFOODS CORNED BEEF |
| 1 | can (300 mL) | condensed cream of chicken soup |
| 1 | pack (250 mL) | MAGNOLIA PURE FRESH MILK |
| 1/2 | cup (65 g) | frozen green peas |
Procedure:
1. Preheat oven to 190°C (375°F).
2. In a large bowl, mix together macaroni, cheese, onion, corned beef, soup milk and peas.
3. Transfer to an ovenproof dish. Spread mixture evenly.
4. Bake for 1 hour or until the top is lightly browned and bubbly. Serve hot.
Makes 2-3 servings.
(Yield: about 2-3 cups/ 1 cup per serving)
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