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Corned Beef, Spinach and Celeriac Casserole Recipe

Corned Beef, Spinach and Celeriac Casserole Recipe

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Corned Beef, Spinach and Celeriac Casserole

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Ingredients:

Serving

1 lb pasta , small shapes like fusilli , rigatoni , bow ties , etc
6 tbsp butter, divided
1 cup onion, sliced thinly
2 cups celeriac, sliced and chopped into small sticks
1 lb corned beef, shredded (see description above)
8 oz baby spinach (1 bag)
1/4 cup flour
1 tbsp dijon mustard
1 cup white wine (or chicken stock)
2 cups milk
1 egg, beaten
1 tsp black pepper
1/2 tsp cayenne pepper
1 tsp thyme, dried
2 cups swiss cheese, grated
1/2 tsp salt (to taste)
2 cups bread, cubed , fried in butter

Directions:

Preheat oven to 400°.
Cook pasta until just a minute or two before time according to package instructions. Drain. Cover with cold water and set aside. (The noodles will finish cooking in the oven.).
In a sauté pan melt the first 2 tablespoons of butter. Add the onion and celeriac. Cook over medium heat until they start to brown. Remove from pan and set aside.
Wash spinach, but do not dry. Add spinach to remaining butter in the pan. Sauté spinach until wilted. Add to onion and celeriac and mix.
Melt remaining 4 tablespoons butter in the same saucepan over medium heat. Stir in flour until well blended to make a roux. Allow to brown slightly if you wish. This will add some depth of flavour.
Whisk in mustard. Then slowly add wine (or chicken stock), to make a thick sauce. Then, still whisking, add stock and cook until thickened. Remove from the heat. Add a little of the sauce to the egg to temper. Then add back into sauce. Stir in both peppers, thyme and 1 1/2 cups of the cheese and heat until cheese is melted. Add salt to taste. (Remember, if your corned beef is already slightly salty adjust the salt down as you deem fit.).
To assemble, place half of the noodles on the bottom of a buttered 9x9 casserole dish. Then add the shredded corned beef, and then the vegetables, in separate layers. Top with the remaining noodles. Then pour the sauce over the casserole.
Distribute the bread cubes on top and sprinkle with remaining cheese. Bake for 30 minutes, or until hot and lightly browned.
Serves 4 to 6.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	822.95 Kcal (3446 kJ)
Calories from fat	295.68 Kcal
		% Daily Value*
Total Fat	32.85g	51%
Cholesterol	160.39mg	53%
Sodium	1678.57mg	70%
Potassium	817.35mg	17%
Total Carbs	75.82g	25%
Sugars	10.71g	43%
Dietary Fiber	10.24g	41%
Protein	48.59g	97%
Vitamin C	16.3mg	27%
Vitamin A	0.1mg	5%
Iron	8.7mg	48%
Calcium	1100.3mg	110%

Amount Per 100 g
Calories	152.7 Kcal (639 kJ)
Calories from fat	54.87 Kcal
		% Daily Value*
Total Fat	6.1g	51%
Cholesterol	29.76mg	53%
Sodium	311.47mg	70%
Potassium	151.66mg	17%
Total Carbs	14.07g	25%
Sugars	1.99g	43%
Dietary Fiber	1.9g	41%
Protein	9.02g	97%
Vitamin C	3mg	27%
Iron	1.6mg	48%
Calcium	204.2mg	110%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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