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Left Over Corned Beef casserole (3/12/2010)

Left Over Corned Beef casserole

12 oz. egg noodles
2 cans cream of chicken (or celery) soup
½ cup sour cream
1 cup milk
1 small onion, minced
1 15 oz. can peas, drained or 1 cup frozen peas
1 lb. left over corned beef, cut into chunks
2 cups sharp Cheddar cheese, shredded
Salt & pepper to taste
1 2.8 oz. can French's Fried Onions

Cook the noodles as directed until al dente over medium-high heat. Remove from heat, drain and rinse them with cold water to stop the cooking process.

Preheat oven to 350-degrees F. Spray a 9 x 13-inch casserole dish with cooking spray.

In a large bowl, combine cooked noodles, soup, sour cream, milk, onion, peas, 1 cup shredded cheese, corned beef and salt and pepper to taste. Mix well. Pour into casserole dish. Bake, uncovered, 45-55 minutes, or until bubbly. Remove and top with remaining 1 cup shredded cheese, and top with fried onions. Return to oven and continue baking, uncovered, another 5-10 minutes, or until cheese is melted and golden brown.

Serves 8.

This week's specials from Cremer's. Kretchmar fully cooked Corned Beef round, $3.99 lb. Hormel fully cooked Corned Beef brisket, $3.69 lb. Wisconsin aged sharp cheddar cheese, $5.99 lb. John Morrel (to be cooked), Corn Beef brisket, points or flats, 3-4 lb., $3.25 lb. Chef Michael, Webster City, Ia. (to be cooked) Corned Beef Flats, $3.25 lb., Whole Corned Beef brisket (12 lb. avg.) (to be cooked) $2.99 lb. Prices good while supplies last.

This week's recommended wine from Van's Liquor Store in East Dubuque-Blackstone Pinot Noir, 750ml bottle, $6.99. Prices good through 3-15-2010.

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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