Corned Beef and Cabbage Casserole

• uncooked elbow macaroni↗2 cups
• diced corned beef, cooked2 cups
• finely chopped cabbage3 cups
• butter↗3 tablespoons
• chopped onion1⁄2 cup
• garlic cloves↗3 clove

  minced

• flour↗3 tablespoons
• low-fat milk↗2 1⁄2 - 3 cups
• shredded swiss cheese↗6 ounces

  1 1/2 cups

• prepared mustard1 teaspoon
• salt↗1⁄2 teaspoon
• pepper↗1⁄4 teaspoon
• caraway seed1 teaspoon
• reduced-fat sour cream↗1⁄2 cup
• crushed crouton↗1⁄2 cup
• tablespoons butter, cut up (optional)↗2

Step-by-step instructions

1. 1

   Preheat oven to 350°F Lightly grease/spray a 13 x 9 baking dish and set aside.

2. 2

   Cook macaroni according to package; drain and place in a large bowl with the diced corned beef and chopped cabbage; set aside.

3. 3

   Meanwhile, melt butter in a saucepan.

4. 4

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

5. 5

   Stir in the flour and stir until dissolved.

6. 6

   Gradually stir in the milk.

7. 7

   Stir in the cheese, mustard, salt, pepper and caraway seeds. Continue to cook, stirring often until cheese is melted and mixture thickens.

8. 8

   Remove from heat and stir in the sour cream.

9. 9

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

10. 10

    Pour into the prepared 13 x 9 dish.

11. 11

    Sprinkle with the crushed croutons. Dot with 2 tbsp cut up butter; optional.

12. 12

    COVER and bake for 25 minutes.

13. 13

    UNCOVER and bake for an additional 10-15 minutes.