Corned Beef, Cabbage, Macaroni Bake

• 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 375u0b0F
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.

nonstick cooking spray, elbow macaroni, cabbage, beef, onion, condensed cream, milk, brown mustard, ground black pepper, cheddar cheese, breadcrumbs, butter

Taken from www.food.com/recipe/corned-beef-cabbage-macaroni-bake-159967 (may not work)