Here’s a great Irish American twist on a traditional meal from the auld sod. It’s certainly a different way of preparing corned beef and cabbage - and as pasta is the most eaten meal in Ireland these days it seems only fitting.
In case that's not your cup of tea here's a recipe for the traditional St. Patrick's Day corned beef and cabbage.
Corned beef and cabbage pasta bake recipe
Ingredients:
- 8 ounces pasta
- 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
- 1/4 teaspoon pepper
- 1 cup dry breadcrumbs
- 1 tablespoon butter, melted
- 1/4 cup diced cheddar cheese
Method:
Prep Time: 10 minutes
Total Time: 1 1/2 hrs
Preheat oven to 375F
Fill a large pot and bring water to boil.
Add pasta and cook for 5 minutes.
Add cabbage and cook 5 minutes longer.
Take off heat and drain well.
Stir in onion, corned beef, undiluted soup, milk, pimiento, mustard, pepper, and diced cheese.
Mix well.
Spread mixture evenly in casserole dish.
Put bread crumbs and cheese over the top.
Bake uncovered for 60 minutes, or until hot.
Originally published March 2011.
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