There's no law that says corned beef must be served with cabbage. In fact, it tastes delicious in a casserole with creamy pasta and peas.
What You Need
Original recipe yields 8 servings
1 pkg. (16 oz.) rotini pasta
1 can (12 oz) corned beef
1 can (10.5 oz) condensed cream of celery soup
1 cup milk
1/2 tsp. black pepper
1 cup frozen peas
1/2 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
Preheat oven to 350 degrees.
Cook pasta according to package directions omitting salt, rinse and drain.
In medium bowl, stir together cream of celery soup and milk until mostly smooth. Mix pasta, soup/milk mixture and remaining ingredients in a 2 1/2-qt casserole. Cover and bake for 40 minutes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.