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Corned Beef Casserole

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Corned Beef Casserole
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Makes: 8 servings adjust



Step 1

Preheat oven to 350 degrees. Lightly spray 13x9 baking dish and set aside.


  • 2 cups Elbow Macaroni
  • 2 cups Cooked Corned Beef, diced
  • 3 cups Cabbage, finely chopped

Step 2

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


  • 3 tablespoons Butter
  • 12 cup Onion, chopped
  • 3 cloves Minced Garlic

Step 3

Melt butter in saucepan. Saute the onion and garlic in the melted butter until tender.


  • 3 tablespoons Flour
  • 2 12 cups Low Fat Milk, or up to 3 cups

Step 4

Stir in flour until it is dissolved. Gradually stir in the milk.


  • 6 ounces Shredded Swiss Cheese, or 1 1/2 cup
  • 1 teaspoon Dijon Mustard
  • 12 teaspoon Salt
  • 14 teaspoon Pepper
  • 1 teaspoon Caraway Seed

Step 5

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


  • 12 cup Reduced Fat Sour Cream
  • 12 cup Croutons, crushed
  • 2 tablespoons Butter, cut up

Step 6

Remove from heat and stir in the sour cream. Pour over the macaroni mixture and toss to evenly mix. Pour into prepared baking dish. Sprinkle with crushed croutons. Dot with cut up butter.

Step 7

Cover and bake for 25 minutes. Uncover and bake for an additional 10-15 minutes.
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