Corned Beef Casserole

• 1 can corned beef
• 1 2/3 c. macaroni
• 1/4 lb. cheese, diced
• 1 c. milk
• 1 can cream of chicken soup
• 1/2 chopped onion
• 3/4 c. bread crumbs or cracker crumbs
• butter
• 2 Tbsp. butter
• 6 small pork sausages
• 1 small onion
• 1 small red pepper
• 4 sprigs parsley or 1 tsp. dried parsley
• 1 Tbsp. flour
• 1 (6 oz.) can tomato paste
• 1/2 tsp. garlic powder
• 1/2 tsp. thyme
• 1 tsp. salt
• 1/8 tsp. pepper
• 2 c. water
• 1/3 c. uncooked rice
• 1/2 lb. cooked ham, cut up

1. Melt small amount of butter in large frypan, enough to cover bottom, over medium heat.
2. Slice sausages and cook slowly until brown.
3. Turn as needed.
4. Chop onion, red pepper and parsley while sausage is frying.
5. Add remaining butter to frypan, if pan is dry, and spoon in onions and red pepper.
6. Fry until soft.
7. Measure and stir in flour.
8. Cook several minutes.
9. Add tomato paste and mix until smooth with flour blended in.

corned beef, macaroni, cheese, milk, cream of chicken soup, onion, bread crumbs, butter, butter, pork sausages, onion, red pepper, parsley, flour, tomato paste, garlic powder, thyme, salt, pepper, water, rice, ham

Taken from www.cookbooks.com/Recipe-Details.aspx?id=428698 (may not work)