Brussel Sprout Souffle with Corned Beef
fresh or frozen
Cook the noodles as directed for 7 to 10 minutes.
Clean the brussel sprouts and sauté in a little salted water for 5 minutes.
Cut the corned beef into big chunks.
Peel onion and cut into thin stripes.
Drain noodles. Heat oil in a teflon skillet; fry the onion and the corned beef in it and take it out.
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.