Corned Beef Casserole

8 ounces noodles
2 (12-ounce) cans corned beef (chilled and diced,)
8 ounces shredded mild cheddar cheese
1 (10 3/4-ounce) can condensed cream of mushroom soup (or cream of chicken soup)
1 cup milk
1/2 cup onion (finely chopped)
Optional: 1 to 2 cups peas (or mixed vegetables, steamed)

Heat the oven to 350 F/180 C/Gas 4. Grease a 9×13 baking dish.

Cook the noodles in boiling salted water following package directions. Drain well.

Combine the cooked noodles, diced corned beef, shredded cheese, condensed soup, milk, and onion.

Stir in the cooked vegetables or peas, if using.

Spoon the mixture into the prepared baking dish.

Bake 45 minutes, until the crumb topping is browned and the filling is hot and bubbly.