SPAGHETTI WITH CORNED BEEF
Quick and easy spaghetti using canned corned beef and bottled spaghetti sauce. Delicious! For added nutrition, add a can of mixed vegetables or cut-up fresh vegetable, such as chopped onion or green peppers and tomatoes.
Provided by Lymari
Categories Main Dish Recipes Pasta Spaghetti Recipes
Yield 5
Number Of Ingredients 7
Steps:
- Dissolve bouillon in boiling water. Cut spaghetti noodles in half and add to boiling water until done.
- Over medium heat empty can of corned beef onto a skillet. Add spaghetti sauce to meat. Stir until heated; corned beef will come apart and a thick sauce will form. If desired, add Italian seasoning, garlic powder, dry onion, or any other spices.
- Once noodles are done, drain and combine with corned beef sauce.
Nutrition Facts : Calories 382.7 calories, Carbohydrate 41.2 g, Cholesterol 58.9 mg, Fat 12.1 g, Fiber 2.9 g, Protein 25.2 g, SaturatedFat 4.6 g, Sodium 1114.3 mg, Sugar 5.8 g
ST. PATRICK'S LINGUINE
Steps:
- In a large saute pan over medium-high heat, add the butter and 1 tablespoon canola oil. Add the carrots and cabbage and saute until they are just tender and the cabbage is starting to caramelize, about 20 minutes. Stir in the shallots and garlic and saute 3 to 4 minutes longer. Add the corned beef and black pepper and cook until the beef is starting to crisp, about 10 minutes. Stir occasionally during this process. Deglaze the pan with the white wine. Add in the cream, half- and-half, the mustards and the horseradish. Let simmer until the sauce has tightened up a bit, about 5 minutes. Stir in the shredded cheese and adjust seasonings, as needed. Stir in the peas and the pasta, then transfer into a serving dish. Serve immediately garnished with the Parmesan.
CREAMY CORNED BEEF BAKE
"I remember my grandmother making this comforting casserole when my family visited her," writes Brenda Myers of Overland Park, Kansas. "Now that I'm married, I fix it for my husband and me as an easy evening meal that provides great leftovers for lunch."
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first six ingredients. Transfer to a greased 2-qt. baking dish. Toss bread cubes with butter; sprinkle over top. , Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 732 calories, Fat 41g fat (20g saturated fat), Cholesterol 126mg cholesterol, Sodium 1556mg sodium, Carbohydrate 57g carbohydrate (7g sugars, Fiber 4g fiber), Protein 32g protein.
MACARONI AND CORNED BEEF CASSEROLE
Make and share this Macaroni and Corned Beef Casserole recipe from Food.com.
Provided by MarieRynr
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all ingredients except for the crumbs. Put into a greased 1 1/2 QT casserole dish. Top with the buttered crumbs and bake at 350*F for 35 to 40 minutes until bubbly and lightly browned.
CORNED BEEF, CABBAGE AND PASTA BAKE
This is what I made up with my corned beef and cabbage leftovers. The amounts can vary, just use what you have leftover and add enough pasta to fill a 13x9 inch baking dish. Also, use any kind of corned beef: with or without cabbage, potatoes, onions, carrots etc. Really just use what you have. A scoop of sour cream would go nicely on top. Prep time does not include cooking pasta or corned beef.
Provided by Chef Jean
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in a large bowl.
- Pour into a lightly greased 13x9 inch dish.
- Bake at 375°F for 30 minutes.
Nutrition Facts : Calories 191.6, Fat 5.2, SaturatedFat 2.7, Cholesterol 14.9, Sodium 208.9, Carbohydrate 29.4, Fiber 4.7, Sugar 0.3, Protein 7.4
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