Corned Beef And Cabbage Casserole

---

Easy and yummy use for leftover corned beef. no canned soup needed.

---

Steps

---

Preheat oven to 350f lightly grease / spray a 13 x 9 baking dish and set aside.

---

Cook macaroni according to package.

---

Drain and place in a large bowl with the diced corned beef and chopped cabbage.

---

Set aside.

---

Meanwhile , melt butter in a saucepan.

---

Saute the chopped onion and garlic in the melted butter until tender.

---

Stir in the flour and stir until dissolved.

---

Gradually stir in the milk.

---

Stir in the cheese , mustard , salt , pepper and caraway seeds.

---

Continue to cook , stirring often until cheese is melted and mixture thickens.

---

Remove from heat and stir in the sour cream.

---

Pour over the macaroni / beef / cabbage mixture and toss to evenly mix.

---

Pour into the prepared 13 x 9 dish.

---

Sprinkle with the crushed croutons.

---

Dot with 2 tbsp cut up butter.

---

Optional.

---

Cover and bake for 25 minutes.

---

Uncover and bake for an additional 10-15 minutes.

---

Ingredients

---

elbow macaroni, corned beef, cabbage, butter, onion, garlic cloves, flour, low-fat milk, swiss cheese, prepared mustard, salt, pepper, caraway seed, reduced-fat sour cream, crouton