Try this Corned Beef and Noodles recipe, or contribute your own.
Suggest a better descriptionThe Cook & Kitchen Staff are continuing to offer you some of our favorite recipes from our "Creative Casserole" collection. Weve 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, todays 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, Ill 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
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Serving Size: 1 Or 6 (206g) | ||
Recipe Makes: 5 | ||
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Calories: 425 | ||
Calories from Fat: 232 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.7g | 34 % | |
Saturated Fat 8.5g | 42 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 72.8mg | 22 % | |
Sodium 1004mg | 35 % | |
Potassium 440.9mg | 12 % | |
Total Carbohydrate 30.7g | 9 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 26.5g | ||
Protein 18.1g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 425
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