Prep 20 mins
Cook 50 mins
This sounds like a good way to use up left over corned beef and cabbage.
- 946.36 ml chopped cabbage
- 236.59 ml sliced celery
- 118.29 ml chopped onion
- 59.14 ml butter
- 226.79 g pasta, cooked,drained
- 340.19 g can corned beef
- 113.39 g shredded swiss cheese
- 118.29 ml milk
- 2.46 ml dry mustard
- 2.46 ml caraway seed
- 1.23 ml pepper
- Preheat oven to 350 degrees.
- Saute cabbage, celery and onion in butter.
- Add remaining ingredients; mix well, spoon into 2-quart casserole.
- Cover; Bake 45 to 50 minute or until heated.
This was very good - great recipe for leftover corned beef. Didn't have swiss although I imagine it would be a better choice than cheddar. Really easy to make. My noodles dried out on the top, not sure if it was because I used bow-ties or maybe it could have been covered with foil to prevent the drying. I would make this again.
I really enjoyed this recipe. I gave it 5 stars, as I did make some changes. I used chopped bacon in place of the beef and topped it off with some grated cheese while baking. I feel the swiss cheese is the key for this recipe. Much room for play with ingredients, but this is an awesome base recipe. I shaved off some calories by blanching the cabbage and used turkey smoked bacon so did not need the butter. Thanks Kristen for a keeper recipe!
My husband was a bit skeptical, but wound up liking it a lot! I didn't have any swiss cheese so I used white cheddar, but next time I make it I will be sure to use swiss and I expect it to be even better! Thanks!