1 pkg (7 oz) elbow macaroni
3/4 cup water
1/3 cup nonfat dry milk
1 can (12 oz) corned beef, chopped
1 cup shredded process American cheese
1 can (10 1/2 oz) condensed cream of celery soup
2 tbsp. instant minced onion
1 tsp. onion salt
Chopped green pepper and pimiento

In saucepan, cook macaroni as directed on package; drain. In large skillet, mix water and milk. Stir in macaroni and remaining ingredients. Heat on grill over medium heat, stirring occasionally, until bubbly. Sprinkle with green pepper and pimiento.

5 servings