- 6 ounces shell macaroni
- 3 tablespoons oil or fat
- 1 can (12 ozs) corned beef, cut up 1 cup catsup
- 3/4 cup water
- 1 medium onion, chopped
- 1 teaspoon sweet basil (optional)
- 1 package (10 ozs) frozen peas, thawed
- Chopped parsley
Cook macaroni according to directions on package.
Pan-fry onion in oil in a large skillet, about 1 minute. Add corned beef, catsup, water, and basil. Stir to combine. Add peas and drained macaroni. Pour into a 2-quart casserole; sprinkle with chopped parsley. Bake in a moderate oven (350F) 30 minutes, or until bubbly. Serve hot.
Yield: 8 servings.