Corn Beef Noodle Casserole

This is a family recipe that we frequently have on Saint Patrick's Day. The casserole is good but even better warmed up the next day.

Corn Beef Noodle Casserole

1 tin of corn beef
1 can of cream of mushroom soup
1/2 lb. bacon, cut into pieces
2-3 stalks of celery, chopped
1 green bell pepper, chopped
1 med. onion, chopped
16 oz. bag of egg noodles.
1 cup cheddar cheese
Cook egg noodles and set aside. (I used about 4 cups cooked)

Fry bacon until crisp-tender. Remove from pan. Drain all but 2 Tbsp. fat. Add chopped vegetables. Cook until tender. In a casserole dish, combine corn beef, cream of mushroom soup, bacon, and vegetables. Add egg noodles. Top with cheddar cheese. Bake for 25-30 minutes in a 350 degree oven.