Corned Beef And Cabbage Casserole

Name: Corned Beef And Cabbage Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. chopped cabbage; 1 c. sliced celery; 1/2 c. chopped onion; 1/4 c. butter; 8 oz. mostaccioli noodles; 1 can corned beef, crumbled; 1 c. shredded Swiss cheese; 1/2 c. milk; 1/2 tsp. dry mustard; 1/8 tsp. pepper; 1/2 tsp. caraway seed

Eats Now Editorial Team · 849 kcal · Meat & Poultry

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Corned Beef And Cabbage Casserole – a delicious recipe with cabbage, celery, onion, butter, mostaccioli noodles, corned beef. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

4 c. chopped cabbage
1 c. sliced celery
1/2 c. chopped onion
1/4 c. butter
8 oz. mostaccioli noodles
1 can corned beef, crumbled
1 c. shredded Swiss cheese
1/2 c. milk
1/2 tsp. dry mustard
1/8 tsp. pepper
1/2 tsp. caraway seed

1
Preheat oven to 350u00b0.
2
Saute cabbage, celery and onion in butter.
3
Add remaining ingredients and mix well.
4
Spoon into 2-quart casserole dish.
5
Cover and bake 45 to 50 minutes or until well heated.

849

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 c. chopped cabbage, 1 c. sliced celery, 1/2 c. chopped onion, 1/4 c. butter, and more.

Yes, Corned Beef And Cabbage Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
849 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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