Brussel sprout souffle with corned beef

7 oz Noodles
     18 oz Brussel sprouts, fresh or
           Frozen
      8 oz Corned beef, canned
      2 sm Onions
      1 ts Oil
    5/8 c  Milk
           Cornstarch
           Paprika sweet
      1    Velveta chunk
           Pepper black
  1 1/2 c  Water
 
  1.Cook the noodles as directed for 7-10 minutes. 2.Clean the brussel
  sprouts and saute in a little salted water for 5 min. 3.Cut the corned beef
  into big chunks. 4. Peel onion and cut into thin stripes. 5.Drain noodles.
  Heat oil in a teflon skillet; fry the onion and the corned beef in it and
  take it out. 6.For the sauce mix the milk with the water and bring to a
  boil; add cornstarch and season to taste;stirring well. Put noodles, corned
  beef-mix and brussel sprouts in a greased souffle pan. Pour the sauce over
  all and cut the cheese into little chunks
  
  Typed and translated by Brigitte Sealing, Cyberealm BBS Watertown NY
  315-786-1120