INGREDIENTS

INSTRUCTIONS

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 1/2  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
1/4-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@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Sep 21, 1998, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 172
Calories From Fat: 86
Total Fat: 9.8g
Cholesterol: 17.4mg
Sodium: 1067.5mg
Potassium: 197.3mg
Carbohydrates: 15.7g
Fiber: <1g
Sugar: 6.5g
Protein: 5.7g