1 package (25 oz.) frozen cheese ravioli
2-3 cups cooked fresh corned beef, diced or shredded
1 can (10 oz.) cond. cream mushroom soup
1 soup can filled with milk
2 tablespoons dried onion (1/2 cup chopped fresh)*
2 cans (4 oz.) sliced mushrooms
1 1/2 cups grated cheddar cheese
crushed potato chips (optional)
sprigs of fresh parsley, for garnish
Prepare frozen ravioli according to package directions. Do not over cook or over heat. Drain.
Gradually stir milk into soup, stir until smooth. Add onions, mushrooms, and corned beef. Heat in microwave until bubbly. Gently fold in ravioli. Place in casserole dish or a 9×13 pan.
Cover and bake at 3500 F, about 20 minutes, or until hot and bubbly. Remove cover and place crushed potato chips around outer edge to form a ring (optional). Sprinkle cheese in center of casserole. Return to oven to melt cheese. Garnish with fresh parsley.
* NOTE: Fresh chopped onion will overpower the taste of this dish. It is suggested to sauté fresh onion in a little butter before adding to dish.