This is a macaroni casserole with canned corned beef with creamy mushroom sauce and creamy cheese topping. We tried this recipe some time ago in our presentation in our Caregiver class. I found this recipe in the FOOD Magazine. It is just simple but delicious macaroni dish. Try it! :)
3 cups uncooked elbow macaroni
3 tablespoons oil
4 cloves garlic, minced
3/4 up chopped onions
1 425-gram can button mushrooms, drained and sliced
2 175-gram cans corned beef
1 290-gram condensed cream of mushroom soup
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose cream
1 225-gram bar quick melting cheese, grated
1. Cook macaroni according to package directions. Meanwhile in a medium size wok, heat oil and brown garlic lightly. Add onions and cook until transparent. Add mushrooms and saute for 1 to 2 minutes.
2. Add corned beef, stirring to separate the chunks. When liquid from the corned beef comes out, pour in mushroom soup and water. Season with salt and pepper. Simmer for about 5 minutes.
3. Drain the cooked macaroni. Stir macaroni into corned beef mixture and mix until thoroughly coated. Transfer to a casserole dish.
4. For the topping, place cream and grated cheese in a microwaveable bowl. Microwave on high for 30 seconds. Stir. Repeat for another 30 seconds, stirring every 15 seconds until cheese melts and mixture is smooth. Pour over macaroni and serve.
2. Add corned beef, stirring to separate the chunks. When liquid from the corned beef comes out, pour in mushroom soup and water. Season with salt and pepper. Simmer for about 5 minutes.
3. Drain the cooked macaroni. Stir macaroni into corned beef mixture and mix until thoroughly coated. Transfer to a casserole dish.
4. For the topping, place cream and grated cheese in a microwaveable bowl. Microwave on high for 30 seconds. Stir. Repeat for another 30 seconds, stirring every 15 seconds until cheese melts and mixture is smooth. Pour over macaroni and serve.
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