Corned Beef, Cabbage, Macaroni Bake Recipe

Name: Corned Beef, Cabbage, Macaroni Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 onion, chopped (about 1/3 cup); 1 (10 3/4 ounce) can 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

Servings: persons

nonstick cooking spray
1 1/2 cups dry elbow macaroni, uncooked
4 cups coarsely shredded cabbage
2 cups chopped leftover corned beef
1 small onion, chopped (about 1/3 cup)
1 (10 3/4 ounce) can 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

1
Preheat oven to 375u00b0F
2
Spray 13x9-inch baking dish with cooking spray.
3
Bring water to a boil in large saucepan over high heat.
4
Add macaroni; cook 5 minutes, stirring occasionally.
5
Add cabbage; cook an additional 5 minutes, stirring occasionally.
6
Drain well.
7
Return to saucepan; stir in corned beef and onions.
8
Mix soup, milk, mustard and pepper in small bowl until well blended.
9
Pour over corned beef mixture; toss to coat.
10
Stir in cheese. Spoon into prepared baking dish.
11
Combine bread crumbs and butter in small bowl; sprinkle over corned beef mixture.
12
Bake 30 minutes, or until hot.
13
NOTE:
14
If using leftovers simply omit the part about cooking the cabbage.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: nonstick cooking spray, 1 1/2 cups dry elbow macaroni, uncooked, 4 cups coarsely shredded cabbage, 2 cups chopped leftover corned beef, and more.

Yes, Corned Beef, Cabbage, Macaroni Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corned Beef, Cabbage, Macaroni Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions