Corned Beef Cabbage and Macaroni Casserole
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 226.79 g elbow macaroni
- 1 head cabbage, cut into pieces
- 1 small onion, chopped
- 340.19 g can corned beef, chopped
- 1 can cream of mushroom soup
- 236.59 ml milk
- 56.69 g jar pimientos
- 14.79 ml mustard
- 1.23 ml pepper
- 236.59 ml dry breadcrumbs
- 14.79 ml butter, melted
- 59.14 ml diced cheddar cheese
directions
- Preheat oven to 375.
- Fill a large pot and bring water to boil.
- Add mararoni and cook for 5 minutes.
- Add cabbage and cook 5 minutes longer.
- Take off heat and drain well.
- Stir in onion,corned beef, undiluted soup, milk, pimiento,mustard,pepper and diced cheese.
- Mix well.
- Spread mixture evenly in casserole dish.
- Put bread crumbs over the top.
- Bake uncovered for 60 minutes, or until hot.
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Reviews
-
What a nice change for leftover corned beef....I really didn't want to do hash again....so, I tried this casserole....we loved it. I did do a few tweeks..left out pimentos, bread crumbs and butter. Instead, I used crushed TLC crackers and fat free cheddar, mixed 1/4 cup cheese into casserole and mixed 1/4 cup with crushed crackers for a topping. Husband and I really enjoyed this and in fact we look forward to the leftovers. thanks jean for a keeper.