Corned Beef Cabbage and Macaroni Casserole

• 8 ounces elbow macaroni
• 1 head cabbage, cut into pieces
• 1 small onion, chopped
• 1 (12 ounce) can corned beef, chopped
• 1 can cream of mushroom soup
• 1 cup milk
• 1 (2 ounce) jar pimientos
• 1 tablespoon mustard
• 14 teaspoon pepper
• 1 cup dry breadcrumbs
• 1 tablespoon butter, melted
• 14 cup diced cheddar cheese

1. Preheat oven to 375.
2. Fill a large pot and bring water to boil.
3. Add mararoni and cook for 5 minutes.
4. Add cabbage and cook 5 minutes longer.
5. Take off heat and drain well.
6. Stir in onion,corned beef, undiluted soup, milk, pimiento,mustard,pepper and diced cheese.
7. Mix well.
8. Spread mixture evenly in casserole dish.
9. Put bread crumbs over the top.
10. Bake uncovered for 60 minutes, or until hot.

elbow macaroni, cabbage, onion, corned beef, cream of mushroom soup, milk, pimientos, mustard, pepper, breadcrumbs, butter, cheddar cheese

Taken from www.food.com/recipe/corned-beef-cabbage-and-macaroni-casserole-11540 (may not work)