Corned Beef and Cabbage Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Easy and yummy use for leftover corned beef. No canned soup needed. Ingredients:
2 cups uncooked elbow macaroni |
2 cups diced corned beef, cooked |
3 cups finely chopped cabbage |
3 tablespoons butter |
1/2 cup chopped onion |
3 garlic cloves, minced |
3 tablespoons flour |
2 1/2-3 cups low-fat milk |
6 ounces shredded swiss cheese, 1 1/2 cups |
1 teaspoon prepared mustard |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon caraway seed |
1/2 cup reduced-fat sour cream |
1/2 cup crushed crouton |
2 tablespoons butter, cut up (optional) |
Directions:
1. Preheat oven to 350°F Lightly grease/spray a 13 x 9 baking dish and set aside.
2. Cook macaroni according to package; drain and place in a large bowl with the diced corned beef and chopped cabbage; set aside.
3. Meanwhile, melt butter in a saucepan.
4. Saute the chopped onion and garlic in the melted butter until tender.
5. Stir in the flour and stir until dissolved.
6. Gradually stir in the milk.
7. Stir in the cheese, mustard, salt, pepper and caraway seeds. Continue to cook, stirring often until cheese is melted and mixture thickens.
8. Remove from heat and stir in the sour cream.
9. Pour over the macaroni/beef/cabbage mixture and toss to evenly mix.
10. Pour into the prepared 13 x 9 dish.
11. Sprinkle with the crushed croutons. Dot with 2 tbsp cut up butter; optional.
12. COVER and bake for 25 minutes.
13. UNCOVER and bake for an additional 10-15 minutes.
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