Corn Beef, Cabbage and Macaroni Casserole
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Time
prep 0:10
total 1:20
Ingredients
| 8 oz. | elbow macaroni | | 1 head | cabbage, cut into pieces | | 1 | sm. onion, chopped | | 1 can (12 oz.) | corned beef, chopped | | 1 can | cream mushroom soup | | 1 cup | milk | | 1 jar (2 oz.) | jar pimientos | | 1 tbsp. | mustard | | 1/4 tsp. | pepper | | 1 cup | dry breadcrumbs | | 1 tbsp. | butter, melted | | 1/4 cup | diced cheddar cheese |
1 Recipe Reviews
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I found it rather bland, like any other noodle dish made with soup.
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Instructions
Preheat oven to 375°F. Fill a large pot and bring water to boil. Add macaroni and cook for 5 minutes. Add cabbage and cook 5 minutes longer. Take off heat and drain well. Stir in onions, corn beef, undiluted soup, milk, pimiento, mustard, pepper, and cheese; mix well. Pour into a 13x9x2-inch casserole dish. Put bread crumbs on top. Bake uncovered for 60 minutes, or until hot.
Author's Comments
The Macaroni gives this dish and different way of serving Corn Beef and Cabbage. Everyone loves this dish, even the non-cabbage lovers.
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