8 oz. elbow macaroni
3 c. shredded green cabbage
1 sm. onion, chopped
1 (12 oz.) can corn beef chopped
1 can cream of mushroom soup
1 tbsp. prepared yellow mustard
1/4 tsp. pepper
1 c. cheddar cheese, shredded
1/2 c. dry bread crumbs
1 c. milk

Preheat oven to 375 degrees. Fill a large pan with salted water. Bring to a boil, add macaroni and cook 5 minutes. Add cabbage and cook 5 minutes longer. Drain well. Pour into a lightly greased, large casserole dish. In a medium bowl combine onion, corn beef, undiluted soup, milk, mustard, pepper and shredded cheese. Mix well and add to casserole dish. Spread mixture evenly, scraping down sides. Toss bread crumbs with butter and sprinkle over top of casserole. Bake uncovered, for 30 minutes. Serves 5 to 6.