Corned beef and noodles

Yield: 5 Or 6

Measure Ingredient
4 ounces Medium Egg Noodles; (About 2 cups)
3 tablespoons Butter or Margarine
3 tablespoons All-purpose Flour
2½ cup Milk
1 tablespoon Prepared Horseradish
2 teaspoons Salt
1 teaspoon Prepared Mustard
\N \N Pepper
1 pack (10-oz) Frozen Peas; thawed
1 can (12-oz) Corned Beef; cut into thin slices

The Cook & Kitchen Staff are continuing to offer you some of our favorite recipes from our "Creative Casserole" collection. We've heard from many of our members over the past few months, and one member sent us a particularly moving appeal in the form of a request for one-dish meals.

It seems this Recipe-a-Day member is casserole-challenged, and needed some ideas to keep her baking dishes from collecting dust. Okay, she really needed a reason to remove them from the package from whence they came. So, Michelle, today's recipe is for you, and remember, the intimidated novice cook needs only one successful meal to inspire herself to new culinary heights. In other words, I'll call my brother and tell him to compliment your cooking to build your confidence in the kitchen! Good luck.

Prepare noodles as directed on package, or use the recipe below to prepare your own fresh egg noodles from scratch. Drain and reserve.

In a large saucepan melt the butter or margarine over medium heat. Stir in the flour and slowly add milk, making sure to stir constantly. Cook until the mixture is thick and bubbly. Stir in horseradish, salt, mustard, and dash of pepper. Add peas and then noodles to the sauce.

Turn out the entire mixture into a 9-inch square oven-proof baking dish and evenly distribute the corned beef slices over the top of the noodles.

Bake in a pre-heated 350-F degree oven for about 30 minutes. Remove from oven and let stand to cool, for about 5 minutes. Spoon to serve.

Kitchen Staff Tip: To prepare homemade egg noodles from scratch, simply combine a well- beaten egg, 2 tablespoons milk, and ½ teaspoon salt in a mixing bowl. Add enough sifted all-purpose flour to make a stiff dough, usually about a cup. Roll the dough out very thin on a floured surface and let stand for 20 minutes. Roll up loosely and slice the dough into ¼-inch strips. Unroll the noodles and let dry at least 2 hours. At this point you may elect to store your noodles in an airtight container until required for a recipe, or drop the fresh noodles into a boiling pot of lightly salted water and cook, uncovered, for about 10 minutes. Makes about 3 cups of cooked egg noodles.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Sep 21, 1998, converted by MM_Buster v2.0l.

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