Corned Beef, Cabbage, Macaroni Bake

Submitted by Nana Lee

"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."

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 8

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.

Reviews

[Lucky Clover]

This was pretty good. Definitely unlike anything I've ever had before. The only change I made was to use crumbled Ritz crackers instead of bread crumbs. Thanks for sharing.

 

[Mustang Sally 54269]

Enjoyed the flavours, thanks for sharing.

 

[sydsmama]

Very good, easy way to use up that left-over corned beef. I didn't add the cabbage in, but served on the side, so my daughter would eat it. Thank-you!

 

[Imagenie]

My husband and I both loved this. I sauteed in butter, 2 cloves of minced garlic, with my leftover cooked cabbage, and the onions before adding to the cooked macaroni. Used dijon mustard and also added some cayenne pepper. Easy to put together. It's a keeper !!!

 

[Jewelies]

What a great family meal and a fabulous way to use up left over corned beef! Not that I had any, I actually bought some from my butcher especially for this recipe. For any Aussies out there I used 2 small 220gram tins of Windsor Farm buttered mushrooms. Cut the milk back to 1 cup and used one tablespoon each of Dijon and whole grain mustard. I also added about 6 button mushrooms cut finely as I had them there and I wanted to use them up. Both my young daughters loved this recipe and Dave ate three helpings! Served with garlic bread. Thank you Nana Lee for a keeper recipe that I will make again soon.