Corned Beef, Cabbage, Macaroni Bake

Name: Corned Beef, Cabbage, Macaroni Bake
Ingredients: nonstick cooking spray; 1 1/2 cups dry elbow macaroni, uncooked; 4 cups coarsely shredded cabbage; 2 cups chopped leftover corned beef; 1 small onion, chopped (about 1/3 cup); 1 (10 3/4 ounce) can condensed cream of mushroom soup; 1 1/4 cups milk; 1 tablespoon spicy brown mustard; 1/4 teaspoon ground black pepper; 1 1/2 cups finely chopped cheddar cheese; 1/2 cup dry breadcrumbs; 2 tablespoons butter, melted

12 ingredients

14 steps

Ingredients

nonstick cooking spray
1 1/2 cups dry elbow macaroni, uncooked
4 cups coarsely shredded cabbage
2 cups chopped leftover corned beef
1 small onion, chopped (about 1/3 cup)
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
1 tablespoon spicy brown mustard
1/4 teaspoon ground black pepper
1 1/2 cups finely chopped cheddar cheese
1/2 cup dry breadcrumbs
2 tablespoons butter, melted

Directions

1

Preheat oven to 375°F
2

Spray 13x9-inch baking dish with cooking spray.
3

Bring water to a boil in large saucepan over high heat.
4

Add macaroni; cook 5 minutes, stirring occasionally.
5

Add cabbage; cook an additional 5 minutes, stirring occasionally.
6

Drain well.
7

Return to saucepan; stir in corned beef and onions.
8

Mix soup, milk, mustard and pepper in small bowl until well blended.
9

Pour over corned beef mixture; toss to coat.
10

Stir in cheese. Spoon into prepared baking dish.
11

Combine bread crumbs and butter in small bowl; sprinkle over corned beef mixture.
12

Bake 30 minutes, or until hot.
13

NOTE:
14

If using leftovers simply omit the part about cooking the cabbage.