Corned Beef Casserole

Name: Corned Beef Casserole
Yield: Makes 6 to 8 servings
Ingredients: ¼ c. butter or regular margarine; 1 tblsp. chopped pimiento; 1 (16 oz.) can peas, drained; ⅛ tsp. pepper; 2 tsp. salt; 2½ c. milk; ¼ c. flour; 1 (12 oz.) can corned beef; 1 (8 oz.) pkg. noodles, cooked; 1 tsp. prepared mustard; 1 tblsp. prepared horse-radish

Preparation info

Makes
6 to 8
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Quick supper main dish for a busy day. Good served with coleslaw

Ingredients

¼ c. butter or regular margarine
¼ c. flour
2½

Stew

Method

Melt butter; add flour and stir until smooth. Gradually add milk and cook until thickened, stirring constantly. Add seasonings.
Add half of sauce to drained noodles. Line bottom and sides of greased 2-qt. casserole with noodle mixture.
To remaining sauce add cubed corned beef and peas. Fill center of casserole; sprinkle with chopped pimiento.