by Marlis Ziegler
Columnist

Here it is March already and coming up on St. Patrick’s Day. I think everyone is a little bit Irish on St. Paddy’s Day. One of my sisters has started a tradition of inviting all of us and our husbands to her home for corned beef and cabbage and we look forward to going there on Saturday evening. They were going to Arizona for a few years and we missed her great cooking during that time. She also makes a Reuben Casserole; I will get the recipe from her to share next week to use up any leftover corned beef. The recipe for this week is a corned beef casserole with canned meat and is great to take to pot luck meals and one that our family has enjoyed many times over the years.

Corned Beef Casserole

1 8 Ounce package of egg noodles, cooked (I prepare the wide noodles)

1 Can corned beef, diced

1 Can cream of chicken soup

1 Cup grated cheddar cheese

3/4 Cup milk

1/4 Cup finely diced onion

2 Cups frozen peas

Pepper to taste

Cook noodles and alternate layers of noodles, beef, cheese, onions and peas. Combine soup with milk and pour over all. Top with buttered bread crumbs if you wish. Bake uncovered at 350 degrees for 45 minutes or until bubbly. The peas could be omitted if your family does not care for them.

Questions or comments:

marlisz@aol.com