Corn Beef, Cabbage and Macaroni Casserole

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

Directions:

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.

Comments from jeannie :

The Macaroni gives this dish and different way of serving Corn Beef and Cabbage. Everyone loves this dish, even the non-cabbage lovers.

User Reviews:

I found it rather bland, like any other noodle dish made with soup.

submitted by chelsea on December 02, 2004

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