Corned Beef And Cabbage Casserole

• 4 Tablespoons Butter
• 4 cups Chopped Cabbage
• 1 cup Sliced Celery
• 1/2 cups Chopped Onion
• 1/2 pounds Rotini Pasta, Cooked According To Package Directions And Drained
• 2 cups Cooked Corned Beef, Diced
• 1 cup Sour Cream
• 1/2 teaspoons Dry Mustard
• 1/2 teaspoons Caraway Seed
• 18 teaspoons Pepper
• 1 cup Shredded Swiss Cheese

1. 1.
2. Preheat the oven to 350 F. Coat a 2 1/2 3 quart casserole dish with cooking spray.
3. 2.
4. In a large nonstick skillet over medium heat, melt the butter then add the cabbage, celery, and onion.
5. Saute over medium heat for about 10 minutes, stirring occasionally, until the vegetables have cooked down.
6. Add the remaining ingredients, except for the cheese, and mix well.
7. Spoon into the casserole dish and top with the cheese.
8. 3.
9. Bake for 45-50 minutes until heated through.
10. This recipe is adapted from The Best Casserole Cookbook Ever.

butter, cabbage, celery, onion, rotini pasta, beef, sour cream, dry mustard, pepper, swiss cheese

Taken from tastykitchen.com/recipes/main-courses/corned-beef-and-cabbage-casserole/ (may not work)