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Ingredients
2 Tablespoons butter or margarine
1 Medium onion, chopped
1 Medium green pepper, chopped
1 Celery rib, finely diced
1 Clove garlic, minced
Salt and pepper to taste
2 Cups diced cooked corned beef (not canned)
1 (8 ounce) Can tomato sauce
1/4 Cup chili sauce
1/4 Cup chicken stock or water
1 Teaspoon Dijon mustard
1/2 Teaspoon Worcestershire sauce
1/2 Cup cheddar cheese, shredded
1 (8 ounce) Package wide egg noodles
2 Tablespoons olive oil or vegetable oil
Instructions
Preheat oven to 350�; grease a 1-1/2 quart casserole or baking dish. In a skillet, cook onions green pepper, celery and garlic in butter 5-6 minutes or until tender; season with salt and pepper to taste. Stir in corned beef; set aside. In a bowl, combine tomato sauce, chili sauce, stock or water, mustard and Worcestershire sauce; pour over corned beef mixture.
Cook noodles according to package directions until just al dente; drain and toss with olive oil or vegetable oil.
Transfer mixture to the prepared casserole or baking dish. Make a large deep well or depression in the center of the noodles; fill with corned beef mixture. Bake 20 minutes. Sprinkle top with cheese; bake an additional 10 minutes.