Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Noodles |
| 8 ounces | Peas -- cooked and drained |
| 3 cups | Chopped onion |
| 1 can | Corned beef brisket -- |
| \N \N | Diced |
| 4 tablespoons | Margarine |
| 4 tablespoons | Flour |
| 2 teaspoons | Salt |
| ¼ teaspoon | Ground black pepper |
| 4 cups | Milk |
| ¼ pounds | Grated Cheddar cheese -- |
| \N \N | Mild, or American |
| ¾ cup | Each crushed potato chips |
| \N \N | And corn flakes |
Cook and drain noodles. Place alternate layers of noodles, peas, onions and corned beef in greased 9x13" pan. Melt margarine. Add flour, salt and pepper. Add 4 cups of milk. Cook until thick. Add grated cheese. Stir to melt. Pour over casserole. Top with crumbs.
Bake at 350 F. for 1 hour.
Recipe By : R. Banghart
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