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Brussel Sprout Souffle with Corned Beef

 

28

Yield

4

servings

Prep

20

min

Cook

40

min

Ready

60

min

Trans-fat Free
 

Ingredients

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

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

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Nutrition Facts

Serving Size 295g (10.4 oz)
Amount per Serving
Calories 39135% of calories 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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