Brussel sprout souffle with corned beef
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Noodles |
| 18 | ounces | Brussel sprouts, fresh or |
| Frozen | ||
| 8 | ounces | Corned beef, canned |
| 2 | smalls | Onions |
| 1 | teaspoon | Oil |
| ⅝ | cup | Milk |
| Cornstarch | ||
| Paprika sweet | ||
| 1 | Velveta chunk | |
| Pepper black | ||
| 1½ | cup | Water |
Directions
1.Cook the noodles as directed for 7-10 minutes. 2.Clean the brussel sprouts and saute in a little salted water for 5 min. 3.Cut the corned beef into big chunks. 4. Peel onion and cut into thin stripes.
5.Drain noodles. Heat oil in a teflon skillet; fry the onion and the corned beef in it and take it out. 6.For the sauce mix the milk with the water and bring to a boil; add cornstarch and season to taste;stirring well. Put noodles, corned beef-mix and brussel sprouts in a greased souffle pan. Pour the sauce over all and cut the cheese into little chunks
Typed and translated by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120
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