Corned Beef, Cabbage, Macaroni Bake |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
Here's a good recipe for leftovers from St. Paddy's Day. Spicy brown mustard and Cheddar cheese add zing to this tasty corned beef and cabbage 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 |
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.
|
|