Ingredients for Corned Beef Cabbage And Macaroni Casserole
- Elbow Macaroni
- 1 medium head of cabbage, shredded
- 1 medium onion, chopped
- 2 cups cooked, shredded corned beef
- Cream Of Mushroom Soup
- 1/2 cup milk
- Pimientos
- 1 tablespoon yellow mustard
- 1/2 teaspoon black pepper
- Dry Breadcrumbs
- Butter
- Cheddar Cheese
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How to Make Corned Beef Cabbage And Macaroni Casserole
- Preheat oven to 375°F (190°C).
- Fill a large pot with 6 quarts of water and bring to a rolling boil.
- Add 1 pound of macaroni and cook for 5 minutes.
- Add 1 medium head of cabbage, shredded, and cook for an additional 5 minutes.
- Drain the macaroni and cabbage thoroughly.
- In a large bowl, stir together the drained macaroni and cabbage with 1 medium onion, chopped; 2 cups of cooked, shredded corned beef; 1 (10.75 ounce) can of undiluted condensed cream of mushroom soup; 1/2 cup of milk; 1 (4 ounce) jar of pimentos, drained and chopped; 1 tablespoon of yellow mustard; 1/2 teaspoon of black pepper; and 1 cup of shredded cheddar cheese.
- Mix until well combined.
- Pour the mixture into a greased 9x13 inch casserole dish.
- Top with 1 cup of bread crumbs.
- Bake uncovered for 60 minutes, or until heated through and bubbly, and the breadcrumbs are golden brown.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
34g
Fat
39g
Carbs
19g
