INGREDIENTS:
3/4 cup Uncooked elbow macaroni
1/48 cup MAGNOLIA CHEDDAR CHEESE, diced
1 pc Onion, chopped
1 pc Green bell pepper, diced
150 g PUREFOODS CORNED BEEF
300 ml Condensed cream of chicken soup
1 cup MAGNOLIA FRESH MILK
1/2 cup Green peas
PROCEDURE:
1. Preheat oven to 375oF (190oC).
2. Cook macaroni according to package directions.
3. In a large bowl, mix together the macaroni, cheese, onion, green bell pepper, corned beef, soup, milk and peas.
4. Bake in the oven for 1 hour.
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