Irish County Mayo Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I have not made this dish. It was in our weekly TV guide and thought it appropriate to post it. The originator of the recipe, JoAnnaM. Lund said that she named the recipe in honor of her grandmother's family who came from County Mayo in Ireland. Erin Go Braugh. It is quite low cal and sounds tasty. Very economical Ingredients:
2 cups chopped cabbage |
1/2 cup celery, chopped |
1/2 cup onion, chopped |
1 cup carrot, shredded |
2 (2 1/2 ounce) packages 90% lean corned beef, shredded |
2 cups cooked noodles |
3 (3/4 ounce) slices reduced-fat swiss cheese, shredded |
1 (10 3/4 ounce) can reduced-fat cream of mushroom soup |
1/4 cup fat-free mayonnaise |
1 teaspoon french's mustard |
salt & pepper |
Directions:
1. Preheat oven to 350F, spray an 8x8 baking dish with oil.
2. In a large skillet saute the cabbage, celery, onion,& carrots for 10 minutes or until tender.
3. Stir in the corned beef, noodles& Swiss cheese.
4. Add mushroom soup.
5. mustard& salt& pepper.
6. Spreadf the mixture in the baking dish.
7. Bake for 30 minutes.
8. Cool for 5 minures and serve.
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