Corned Beef and Cabbage Casserole |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe came from a family member and has always been a favorite of mine. Ingredients:
2 lbs cabbage, cut in 1 inch squares |
2 1/2 teaspoons salt, divided |
1/4 cup minced onion |
1 teaspoon caraway seed |
1 1/2 tablespoons prepared mustard |
1 (11 ounce) can condensed cheddar cheese soup, undiluted |
evaporated milk |
1 (12 ounce) can corned beef, diced |
2 tablespoons butter |
1 1/2 cups seasoned herbed croutons |
4 slices american cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Cook cabbage in 2 inch of boiling water with 2 teaspoons salt for 7 - 10 minutes or until crisp tender, drain well.
3. Combine onion, caraway seed, mustard, 1/2 teaspoon salt, soup and milk.
4. In a greased 2 quart casserole dish, layer cabbage, corn beef and soup mixture, ending with soup.
5. Bake for 35 minutes.
6. Meanwhile, melt butter in a skillet, stir in croutons. Do not brown. Remove casserole from oven, arrange croutons in a circle around edge of casserole.
7. Cut cheese in diagonal wedges, arrange in center of casserole.
8. Bake 10 minutes longer.
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