Shelly's Recipe

CORNED BEEF AND NOODLE CASSEROLE

Category: Casseroles - Beef

2 tbsp butter
1 medium onion, chopped
1 medium green pepper, chopped
1 rib celery, finely diced
1 clove garlic, minced
Salt and pepper to taste
2 cups diced cooked corned beef (not canned)
1 (8 oz) can tomato sauce
1/4 cup chili sauce
1/4 cup chicken stock or water
1 tsp Dijon mustard
1/2 tsp Worcestershire sauce
1/2 cup shredded Cheddar cheese
1 (8 oz) pkg wide egg noodles
2 tbsp olive oil or vegetable oil

Preheat oven to 350; grease a 1-1/2 quart casserole or baking dish. In a skillet, cook onions green pepper, celery and garlic in butter 5-6 minutes or until tender; season with salt and pepper to taste. Stir in corned beef; set aside.

In a bowl, combine tomato sauce, chili sauce, stock or water, mustard and Worcestershire sauce; pour over corned beef mixture. Cook noodles according to pkg directions until just al dente; drain and toss with olive oil or vegetable oil.

Transfer mixture to the prepared casserole or baking dish. Make a large deep well or depression in the center of the noodles; fill with corned beef mixture. Bake 20 minutes. Sprinkle top with cheese; bake an additional 10 minutes. Serves 4