Ellen,
I have several recipes that I make for my casserole. All of which have noodles, corned beef, cabbage, and cheese.
The one I used last night I took YankeeGal's Kluski Kapusta as a base for my casserole, which is similar to most of the other recipes I use with the exception of using sour cream instead of soup, and then added my extra ingredients.
I made the recipe below, but after adding the sour cream, instead of cooking it an extra 5 minutes I added corned beef and cheese (a little extra on top) and then put in the oven on 350 until the cheese was melted.
Kluski Kapusta (Polish Noodles & Cabbage)
1/4 cup butter
1/2 cup yellow onion peeled; chopped
4 cup cabbage; chopped or
thinly sliced
1 teaspoon caraway seeds
1/2 teaspoon salt
1/8 teaspoon black pepper
1 package egg noodles; (8 oz)
1/2 cup sour cream (optional)
Melt butter in a large skillet. Add the onion and saute until transparent.
Add the cabbage and saute 5 minutes, or until tender but still crisp. Stir
in the caraway seeds, salt and pepper.
Meanwhile, cook the noodles in salted water as directed on package. Do not
overcook. Drain well.
Stir the noodles into the cabbage and add the sour cream. Cook five minutes
longer, stirring frequently.