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2 cups Creamettes, uncooked
2 cans cream of mushroom soup
2 cups milk
1 cup leftover meat (ham, chicken, or a can of Tuna)
8 oz. shredded cheese (mild Cheddar or American)
Reserve some cheese for top of casserole. Mix all ingredients together. Put in buttered baking dish, 13 x 8 x 2 inch. Refrigerate 8 hours or overnight. Bake 1 hour at 350 F.
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