Summary
Yield | |
---|---|
Source | Heather Phalen (1987) |
Prep time | 20 minutes |
Cooking time | 30 minutes |
Total time | 50 minutes |
Ingredients
1
egg (beaten) 1 cn
12-oz. corned beef, finely shredded 1⁄4 c
chopped onion 1⁄2 t
prepared mustard 1 cn
8-oz. tomato sauce 1 c
elbow macaroni 3⁄4 c
American cheese (shredded) 1
egg (beaten) 3⁄4 c
soft bread crumbs 1 T
butter (melted)Instructions
Cook macaroni in boiling unsalted water until tender; drain. Combine the first egg, the corned beef, onion, mustard and 1/4 cup tomato sauce; mix well. Press into bottom and up the sides of a 9-inch pie plate, forming a shell. Set aside. Combine macaroni, cheese, the remaining tomato sauce and second egg. Turn into the meat shell. Toss the bread crumbs with butter. Sprinkle atop macaroni mixture. Bake in 350° oven for 25 to 30 minutes.