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 onions, chopped ( about 1/3 cup)
1 (10 3/4 ounce) cans 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:
Preheat oven to 375 F
Spray 13×9-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.
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.
Bake 30 minutes, or until hot.
NOTE:
If using leftovers simply omit the part about cooking the cabbage.
Servings: 8
Time preparation: 30 min.
Time total: 50 min.