Brussel Sprout Souffle with Corned Beef
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 202.3 | ml/g |
noodles
|
|
| 520.2 | ml/g |
brussels sprouts
fresh or frozen |
|
| 231.2 | ml/g |
corned beef
canned |
|
| 2 | small |
onions
|
|
| 5 | ml |
vegetable oil
|
|
| 148 | ml |
milk
|
|
| 1 | x |
cornstarch
|
*
|
| 1 | x |
paprika
sweet |
*
|
| 1 | each |
velveeta cheese
(chunk) |
* |
| 1 | x |
black pepper
|
*
|
| 355 | ml |
water
|
|
Directions
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.
