Corned Beef, Cabbage and Pasta Bake |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is what I made up with my corned beef and cabbage leftovers. The amounts can vary, just use what you have leftover and add enough pasta to fill a 13x9 inch baking dish. Also, use any kind of corned beef: with or without cabbage, potatoes, onions, carrots etc. Really just use what you have. A scoop of sour cream would go nicely on top. Prep time does not include cooking pasta or corned beef. Ingredients:
6 cups corned beef, and |
cabbage, chopped leftovers |
4 cups cooked pasta (seashells, ziti, rotini etc) |
1 1/2 cups cooking liquid, from corned beef or 1 1/2 cups beef broth |
2 tablespoons spicy mustard |
2 tablespoons cornstarch |
1 tablespoon fresh dill, chopped |
3 ounces mozzarella cheese, small diced or 3 ounces provolone cheese |
1/4 cup parmesan cheese, grated |
Directions:
1. Mix all ingredients in a large bowl.
2. Pour into a lightly greased 13x9 inch dish.
3. Bake at 375°F for 30 minutes.
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