Brussels Sprouts Casserole with Corned Beef

A great pasta dish for any occasion:

Light sauce binder Sweet paprika Black bell pepper Pepper.

Put the pasta in enough boiling salted water form and simmer for 7-ten minutes. Clean and rinse the Brussels sprouts and steam in a little salted water for 5 min until tender. If you are using frozen Brussels sprouts, there is no need to clean and wash them. Drain the Brussels sprouts and drain well. Cut the corned beef into large pieces. Peel the onions and and cut into narrow wedges. Drain the pasta, rinse briefly under cold water. Heat the oil in a non-stick frying pan. Sauté the onions and the corned beef in it and remove. For the sauce, bring the milk and 350 ml of water to the boil, stir in the sauce powder and season to taste. Layer the pasta, onion-corned beef mixture and Brussels sprouts in a greased gratin dish. Form the sauce over the top and place the cheese in small flakes on top. Bake in a heated oven at 200 degrees (gas mark 3) for 25-half hours.

Overbaking time 10-15 min.

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