Mornay - Mushroom Sauce:
-2 T butter
-2 T flour
- milk or chicken stock (about 2 C or more)
- worchestershire sauce
- salt & pepper
- garlic powder
- 1 can cream of mushroom
- slice button mushrooms
- mix of cheeses (parmesan, pecorino, mozarella, asiago, et. al)
- olive oil
- garlic & onion
- 1 large can of Palm corned beef (or whatever brand you fancy) -- i like Palm as it is chunkier.
- 1 small can of crushed tomatoes
- 1 T sugar
- salt & pepper
- chopped parsley & basil
- more cheese
- pats of butter
Start off by preparing the mornay-mushroom sauce. * In a sauce pan, melt 2 T butter. * Add (2) heaping T flour and cook off the rawness of the flour for a few mins. Do not brown the flour. * Then pour in enough chicken stock/plain H20/milk while whisking continuously until you reach the right consistency (Start with (2) cups). When the sauce thickly coats the back of a wooden spoon, you'll know it's ready. Add more stock if needed. * Season with s&p, a dash of worcestershire sauce & knorr seasoning, a bit of garlic powder and a touch of paprika. * Then add a whole can of campbell's cream of mushroom and stir well. You may add more liquid if the sauce becomes too thick. * Throw in a good amount of sliced mushrooms. * Finally, stir in your cheese(s) of choice (about 1/2) C). I like a mix of parmesan, pecorino, provolone, asiago & mozarella. Heat thoroughly then set aside.
Then move on to the meat sauce. * Saute a good amount of garlic & onion in a small bit of good olive oil. * Add a regular can of Palm corned beef (should you prefer to use another kind/brand, just make sure it's(almost) the equivalent amount) and cook for a few minutes. Add more olive oil if needed. * Add (2) small or (1) large good tomato sauce or crushed tomatoes. * S&p to taste. * Add a few tsp of white sugar to balance the acidity from the tomatoes. Adjust saltiness/sweetness to your taste. * Add some chopped parsley and basil for added flavor. Let simmer for a few minutes and set aside.
Meanwhile, cook 1/2 lb macaroni pasta (I like macaroni shells) in salted boiling H20 until just tender. * Toss the cooked pasta in the corned beef sauce until well coated and transfer onto a 9 x 12 (or thereabouts) casserole (dish).
Top the pasta with the mornay-mushroom sauce and sprinkle with more cheese. * Place pats of butter all over the top of the casserole. * Broil in the oven until cheese has melted and the crust is golden.