Halal Beef And Corn Casserole Recipe

About this recipe

A hearty and savory casserole featuring tender halal beef, egg noodles, and sweet corn, baked to perfection with a golden breadcrumb topping. Perfect for a satisfying dinner solution.

Ingredients

• 160 g Wai Wai Chinese Hakka Egg Noodles
• 125 g Mooz Butter Garlic & Herbes
• 400G Freshos Corn Kernels
• 250 g Organically Grown Green Capsicum
• 500 g Delichic Frozen Mutton Keema (Mince)
• 46 g Knorr Italian Mushroom Soup
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 50 g Black Pepper

Instructions

1. 1. Cook 250 g egg noodles in boiling salted water until tender, then drain well.
2. 2. Melt 4 tablespoons butter in a saucepan over medium heat. Add 300 g mutton keema, and cook until browned and cooked through.
3. 3. Stir in 4 tablespoons flour and cook for 1 minute, blending well.
4. 4. Gradually add 1 can (400 g) halal-certified mushroom soup, stirring constantly until the sauce is smooth and thickened.
5. 5. Mix the sauce with the cooked noodles, 1 cup whole kernel corn, and 1/2 cup diced green pepper until evenly combined.
6. 6. Pour the mixture into a well-greased casserole dish and spread evenly.
7. 7. Top with 1 cup buttered soft bread crumbs, spreading them evenly over the casserole.
8. 8. Bake in a preheated oven at 350°F (175°C) for about 25 minutes, or until the breadcrumbs are golden brown and the casserole is bubbling.