 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
When I was growing up, my parents made every occasion (including St. Patrick's Day) fun by making special festive foods and playing games. I carried on that same tradition with our own children and my students. It just wouldn't be St. Patrick's Day without this delicious casserole! Ingredients:
1/4 cup butter, cubed |
4 cups chopped cabbage |
3/4 cup chopped onion |
1 teaspoon caraway seeds |
1 can (12 ounces) corned beef or 12 ounces deli corned beef, chopped |
2 cups (8 ounces) shredded swiss cheese |
1/4 cup thousand island salad dressing |
2 tubes (12 ounces each) refrigerated buttermilk biscuits |
Directions:
1. In a large skillet, melt butter; stir in the cabbage, onion and caraway seeds. Cover and cook over medium heat for 8-10 minutes or until cabbage is crisp-tender, stirring occasionally; set aside.
2. Meanwhile, in a large bowl, combine the corned beef, Swiss cheese and salad dressing. Separate biscuits; place 10 biscuits in each of two ungreased 9-in. round baking pans. Press biscuits onto the bottom and halfway up the sides of pans. Add cabbage mixture; top with corned beef mixture.
3. Bake, uncovered, at 350° for 20-25 minutes or until heated through and biscuits are golden brown. Cut into wedges. Yield: 2 casseroles (4 servings each).
|
|