 | | Directions | - 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.
- 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.
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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 |
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