Corned Beef Macaroni Pie
|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|
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.