Thought I'd add some life to this thread with a new recipe.
Easy to make, no official name, call it corned beef casserole.
1 can corned beef.
1 can cream of chicken soup.
1/2 of aforementioned can of milk.
1 lb bag of egg noodles.
1 2oz bag of potato chips (flavored, unflavored, thin or rippled, your choice)
8 oz of velveeta or other cheese, but velveeta melts better
few spoonfulls of butter/margarine.
Preheat oven to 350. If you're like me, after 10 minutes open the oven, curse, and pull out the hot as hell iron skillet you left in there.
Grease/spray a casserole dish big enough to hold everything (I use a deep round one myself)
Start boiling your noodles. Add salt to taste.
While noodles are boiling, take the soup, dump in a bowl, add 1/2 can of milk, stir well.
Once stirred, add in the corned beef. I find it helps to sort of moosh/chop the corned beef before-hand, it makes mixing with the soup easier.
Cut the velvetta into cubes.
Crush the chips.
Once your noodles are cooked, drain off the water. Mix the soup/corned beef mixture with the noodles, coating evenly.
Take the resulting stuff, and dump it into the casserole dish.
Take the velveeta cubes and strategically place into the casserole dish, pushing it down into the noodles.
Apply crushed chips to the top of the noodles. (You may need more than a couple oz if you use a wide dish)
Take some butter/margarine, and strategically place some on top of the crushed chips (I generally put maybe 3-4 spoonfulls of margarine)
Now, cook in the oven for about 40 minutes.