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6 ounces shell macaroni
3 tablespoons oil or fat
1 can (12 ozs) corned beef, cut up 1 cup catsup
3/4 cup water
1 medium onion, chopped
1 teaspoon sweet basil (optional)
1 package (10 ozs) frozen peas, thawed
Chopped parsley

Cook macaroni according to directions on package.

Pan-fry onion in oil in a large skillet, about 1 minute. Add corned beef, catsup, water, and basil. Stir to combine. Add peas and drained macaroni. Pour into a 2-quart casserole; sprinkle with chopped parsley. Bake in a moderate oven (350F) 30 minutes, or until bubbly. Serve hot. Yield: 8 servings.