Recipes and Ideas

Corned Beef, Cabbage and Macaroni Bake

Spicy brown mustard and Cheddar cheese add zing to this tasty corned beef and cabbage bake.

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Ingredients

  • * 2 Cups chopped leftover Cook's® Corned Beef
  • * 1-1/2 cups dry elbow macaroni, uncooked
  • * 4 cups coarsely shredded cabbage
  • * 1 small onion, chopped (about 1/3 cup)
  • * 1 can (10-3/4 ounces) 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 (6 ounces) finely chopped Cheddar cheese
  • * 1/2 cup dry bread crumbs
  • * 2 tablespoons butter, melted

Preparation

  1. Preheat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. Bring water to a boil in large saucepan over high heat. Add macaroni; cook 5 minutes, stirring occasionally. Add cabbage; cook an additional 5 minutes, stirring occasionally. Drain well. Return to saucepan; stir in corned beef and onions.
  2. Mix soup, milk, mustard and pepper in small bowl until well blended. Pour over corned beef mixture; toss to coat. Stir in cheese. Spoon into prepared baking dish. Combine bread crumbs and butter in small bowl; sprinkle over corned beef mixture.
  3. Bake 30 minutes, or until hot.