Saladmaster: Gourmet skillet for sauting
Yield: 6-8 Servings
Ingredients
1 can cream of mushroom soup
500 grams cooked fettuccine
1 can corned beef, sautéed with garlic and onion
1 can cream-style corn
250 grams cheddar cheese, grated (approximately 1 to 1 1/2 cups)
1 1/2 cups breadcrumbs
1/2 cup butter, softened
500 grams cooked fettuccine
1 can corned beef, sautéed with garlic and onion
1 can cream-style corn
250 grams cheddar cheese, grated (approximately 1 to 1 1/2 cups)
1 1/2 cups breadcrumbs
1/2 cup butter, softened
Procedures
Preheat oven to 375˚F.
Spoon half of the cream of mushroom into an oven-safe baking pan, about 8x12-inches.
Place half of the noodles on top of that.
Pour half of the sautéed corned beef on the layered noodles and cream of mushroom.
Cover the top of the layers with half of the cream-style corn, then sprinkle half of the grated cheese on top.
Repeat steps 2 to 5, ending with the cheese.
Sprinkle breadcrumbs on top and dot scattered areas with butter for extra flavor.
Slide the casserole into the oven and bake for 30 minutes. Serve warm with garlic or toasted bread.
Tip: Avoid using canned corned beef guisado. It’s much better to get regular canned corned beef and sauté from scratch. Don’t use powdered cream of mushroom soup either. It’s important to use the canned version for this recipe.
by: Pixie Sevilla-Santos
Photography by Ocs Alvarez
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