Corned Beef and Cabbage Bake |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 3 |
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This is a quick and easy recipe if you buy the Swiss cheese and corned beef at the Deli. I think you can cut each casserole into more than four pieces and still have a very filling meal. If you like corned beef and cabbage you will love this recipe. Ingredients:
1/4 cup butter, cubed |
4 cups cabbage, chopped |
3/4 cup onion, chopped |
1 teaspoon caraway seed |
12 ounces deli corned beef, chopped |
8 ounces swiss cheese, shredded |
1/4 cup thousand island dressing |
2 tubes refrigerated buttermilk biscuits (12 oz each) |
Directions:
1. In a large skillet, melt the butter; stir in the cabbage, onion, and caraway seeds. Cover and cook over medium heat for 8-10 minutes or until the cabbage is crisp tender, stirring occasionally; set aside.
2. Meanwhile, in a large bowl, combine the corned beef, Swiss cheese, and salad dressing.
3. Seperate the biscuits; place 10 biscuits in each of two ungreased 9-inch round baking pans. Press the biscuits onto the bottom and halfway up the sides of the pans.
4. Add cabbage mixture; top with the corned beef mixture. Bake, uncovered, at 350 F for 20-25 minutes or until heated through and biscuits are golden brown. Cut into wedges.
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