| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
American |
Casseroles, Cheese, Pasta |
8 |
Servings |
INGREDIENTS
| 8 |
oz |
Noodles |
| 8 |
oz |
Peas — cooked and drained |
| 3 |
c |
Chopped onion |
| 1 |
cn |
Corned beef brisket — |
|
|
Diced |
| 4 |
tb |
Margarine |
| 4 |
tb |
Flour |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
| 4 |
c |
Milk |
| 1/4 |
lb |
Grated Cheddar cheese — |
|
|
Mild, or American |
| 3/4 |
c |
Each crushed potato chips |
|
|
And corn flakes |
INSTRUCTIONS
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
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”