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Pasta was introduced to Indonesia by the Dutch who would make a version of this casserole in a 'Schotel' or 'schaal', meaning dish in Dutch. The meats can be changed and any vegetable can be added, if you wish.
- 12 ounces elbow macaroni
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 0.75 (12 ounce) can corned beef, diced
- 2 hot dogs, sliced down middle then diced
- 1⁄4 lb smoked ham, thinly sliced
- 1 (8 ounce) box neufchatel cheese
- 1 (12 ounce) can evaporated milk
- 1 cup milk
- 2 teaspoons sugar
- salt & freshly ground black pepper, to taste
- 1 1⁄2 teaspoons ground nutmeg
- 2 eggs, beaten
- 1⁄2 cup parmesan cheese, grated
- 1⁄4 cup colby-monterey jack cheese, shredded
- Prepare macaroni according to package directions to the "al dente" stage. Drain and set aside.
- In a large non-stick skillet, saute the onions on medium-high heat for 5 minutes then add the garlic. Saute until garlic is fragrant (1 minute).
- Add the corned beef and start breaking into smaller pieces. Saute for 3 minutes. Add hot dog cubes and sliced ham and saute for 1 minute more. Set aside.
- In a greased baking dish, add half of the noodles and top with meat mixture. Spread meat mixture evenly leaving 1/2 inch space around edges of the pan.
- Top meat mixture with thin slices of the neufchatel cream cheese, leaving 1/2 inch space around edges of baking pan.
- In a mixing bowl, combine both milks, sugar, eggs, salt, black pepper and nutmeg. Slowly pour half around edge of baking pan so that it can drain under the meat and cheese mixture.
- In the remaining sauce mixture, add the parmesan cheese and stir well to combine. Pour over top of casserole from side to side.
- Layer shredded cheese across the top of the casserole. Cover casserole and place in refrigerator overnight.
- When ready to cook, heat oven to 400 degrees F and bake for 40-45 minutes. Top should be golden brown. Allow to cool for 15 minutes and serve with ketchup and chili sauce, if desired.