Corned Beef, Noodles, and Peas
Beef
Ingredients
4 oz. medium noodles, dried
10-oz frozen peas
3 Tbsp butter
3 Tbsp flour
2 1/4 cups milk
1 Tbsp prepared horseradish
2 tsp salt *
1 tsp prepared mustard **
dash pepper
12 oz. can corned beef
* kosher is recommended; reduce amount if using table salt
** Grey Poupon works well
Directions
Place frozen peas in large colander.
Place corned beef in refrigerator to chill, for easier slicing. A serrated knife is good for slicing.
Cook noodles in 3 qt. saucepan according to package directions; drain over peas in colander (this will thaw peas). Allow to sit in colander while sauce is prepared.
In same saucepan, melt butter; whisk in flour. Cook for 1 minute. Add milk and continue to whisk until mixture is hot and bubbling. Add horseradish, salt, mustard, and pepper, whisk to stir. Add noodles and peas and stir until well blended.
Transfer mixture to 10 x 6 x 1-1/2" baking dish. Slice chilled corned beef into six slices; lay on top of noodle mixture.
Bake in preheated 350F oven for 30 minutes.