Corned Beef And Cabbage Casserole


4 Tablespoons Butter
4 Cups Chopped Cabbage
1 Cup Sliced Celery
1/2 Cup Chopped Onion
1/2 Pound Rotini Pasta, cooked according to package.
2 Cups cooked Corned Beef, Diced
1 Cup Sour Cream
1/2 Teaspoon Dry Mustard
1/2 Teaspoon Caraway Seed
1/8 Teaspoon Pepper
1 Cup Shredded Swiss Cheese
1.  Preheat the oven to 350 F.  Coat a 2 1/2 - 3 quart casserole with cooking spray.

2.  In a large nonstick skillet, melt the butter and add the cabbage, celery, and onion.  Saute over medium heat for about 10 minutes, stirring occasionally, until the vegetables have cooked down.  Add the remaining ingredients, except for the cheese, and mix well.  Spoon into the casserole and top with the cheese.

3.  Bake for 45-50 minutes until heated through.