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Brussel Sprout Souffle with Corned Beef

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
7 ounces noodles
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18 ounces brussels sprouts
fresh or frozen
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8 ounces corned beef
canned
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2 small onions
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1 teaspoon vegetable oil
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5/8 cups milk
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1 x cornstarch
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1 x paprika
sweet
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1 each velveeta cheese
(chunk)
*
1 x black pepper
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1 ½ cups water
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Ingredients

Amount Measure Ingredient Features
202.3 ml/g noodles
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520.2 ml/g brussels sprouts
fresh or frozen
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231.2 ml/g corned beef
canned
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2 small onions
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5 ml vegetable oil
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148 ml milk
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1 x cornstarch
* Camera
1 x paprika
sweet
* Camera
1 each velveeta cheese
(chunk)
*
1 x black pepper
* Camera
355 ml water
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Directions

  1. Cook the noodles as directed for 7 to 10 minutes.

  2. Clean the brussel sprouts and sauté in a little salted water for 5 minutes.

  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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 295g (10.4 oz)
Amount per Serving
Calories 39135% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 869mg 36%
Total Carbohydrate 16g 16%
Dietary Fiber 2g 9%
Sugars g
Protein 31g
Vitamin A 9% Vitamin C 46%
Calcium 11% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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