This was inspired by my 1961 "Amy Vanderbilt's Complete Cookbook", which is now so torn and tattered (!) It's a perfect way to use up leftover corned beef.
Serves: 4
Prep.Time: 30 minutes + 30 minutes baking
2 tablespoons butter or margarine
1 medium onion -- chopped
1 medium green pepper -- chopped
1 rib celery -- finely diced
1 clove garlic -- minced
Salt and pepper to taste
2 cups diced cooked corned beef (not canned)
1 can tomato sauce (8 oz.)
1/4 cup chili sauce
1/4 cup chicken stock or water
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup shredded Cheddar cheese
1 package wide egg noodles (8 oz.)
2 tablespoons olive oil or vegetable oil
Preheat oven to 350 degrees; 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 additinal 10 minutes.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved