1 pound corn; cut into bite size pieces
1 1/4 teaspoons salt
4 stalks celery, cut into 1/2 inch strips
6 eggs, beaten
2 (17.25 ounce) packages cornbread mix
1/2 cup brown sugar
1 pound corned beef brisket - cut into thick strips
1 pound veal cutlets
3 onions, cooked
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with non stick cooking spray.
Bake the uncooked corn according to package directions. Cook until golden brown. Flatten and cook while stirring. Drain could of liquid or dry.
Stir stuffed corn into the bottom of the prepared baking dish then sprinkle brown sugar on top of casserole. Sprinkle celery strips and eggs over the bottom. Top with the corned beef.
Place tomato slices, celerine strips and onion slices over the casserole. Cover with corned beef strips and cut back ribs so that they slice evenly. Spread marinara sauce over all and spoon marinara sauce over the corned beef as it cooks.
Place prepared dish in the oven for 70 minutes, then flip it over and bake until the top is golden brown. Temporarily press the top of corn casserole over a burner on low medium heat as necessary. Bake for 30 more minutes, stirring often. After 10 minutes brush remaining marinara sauce around skillet with oil before removing from heat. Drizzle on top of cooked casserole. Serve hot.