Irish County Mayo Casserole

Source: JoAnna Lund

4 servings

2 cups chopped cabbage
1/2 cup celery, chopped
1/2 cup onions, chopped
1 cup carrot, shredded
2 (2.50 ounce) packages 90% lean corned beef, shredded
2 cups cooked noodles
3 slices reduced-fat Swiss cheese, shredded
1 (10.75 ounce) can reduced-fat cream of mushroom soup
1/4 cup fat-free mayonnaise
1 teaspoon French's mustard
Salt and pepper

Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with oil.

In a large skillet sauté the cabbage, celery, onion and carrots for 10 minutes or until tender.

Stir in the corned beef, noodles and Swiss cheese. Add mushroom soup, mustard, salt and pepper. Spread  the mixture in the baking dish. Bake for 30 minutes.