Corned Beef and Vegetables Casserole

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

4

  ounces

  mushroom caps -- sliced

1

  whole

  roasted sweet Red Peppers -- diced

1

  tablespoon

  olive oil

1/2

  pound

  corned beef brisket -- cooked and diced

1

  small

  onion -- minced

1

  clove

  garlic -- minced

1/2

  cup

  celery -- diced small

1/2

  cup

 baby carrots -- sliced thin

3

  small

  potatoes -- peeled and diced

1/2

  cup

  frozen corn

1/2

  cup

  frozen peas

14 1/2

  ounces

  no salt added diced tomatoes -- drained

1

  tablespoon

  low sodium Worcestershire sauce

1/4

  cup

  red wine

8

  ounces

  no salt added tomato sauce

1

  teaspoon

  seasoned salt

1/4

  teaspoon

  seasoned pepper

2

  cups

  rice -- cooked

1

  teaspoon

  allspice

1

  teaspoon

  Dijon mustard

1

  tablespoon

  low sodium soy sauce

Heat oven to 350F.

Bring water to boil and cook potatoes for 15 minutes. Drain.

Heat oil in large frying pan. Add carrots and celery and cook until softened.

Add peas, corn, and corned beef and cook until vegetables thaw and meat heats through.

Add garlic and onion and cook until fragrant. 

Add tomatoes, mushrooms, red pepper, salt, Worcestershire sauce, soy sauce, wine, tomato sauce, pepper, and allspice. Heat until bubbling.

Add rice and potatoes and mix thoroughly. Put into a 2 quart casserole and cover with lid.

Bake for 30 minutes.

Makes 8 servings.

Per Serving : 341 Calories; 7g Fat (17.7% calories from fat); 11g Protein; 58g Carbohydrate; 4g Dietary Fiber; 15mg Cholesterol; 344mg Sodium. Exchanges: 3 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

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