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Corned Beef Macaroni Pie

Chef.at.Home's picture
Ingredients
  Elbow macaroni 3 1⁄2 Ounce
  Egg 1 , beaten
  Tomato sauce 1 Ounce, can
  Onion 1⁄4 Cup (4 tbs), chopped
  Prepared mustard 1⁄2 Teaspoon
  Prepared horseradish 1⁄2 Teaspoon
  Corned beef 1 Ounce, finley flaked
  American cheese 3⁄4 Cup (12 tbs), shredded
  Dried basil 1⁄2 Teaspoon, crushed
  Soft bread crumbs 3⁄4 Cup (12 tbs)
  Butter 1 Tablespoon, melted
Directions

Cook macaroni in large amount of boiling unsalted water till tender, about 10 minutes; drain and set aside.
Meanwhile, combine 1 beaten egg, 1/4 cup of the tomato sauce, onion, mustard, and horseradish.
Add corned beef; mix well.
Press mixture into bottom and sides of a 9-inch pie plate, forming a shell; set aside.
Combine cooked macaroni with shredded cheese, the remaining tomato sauce, 1 beaten egg, and basil.
Turn mixture into the corned beef shell.
Toss bread crumbs with melted butter or margarine; sprinkle atop macaroni mixture.
Bake, uncovered, at 350° till heated through, 25 to 30 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Beef

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