Baked Corned Beef and Cabbage (2) Collection

Discussion in 'Food and nutrition' started by Terry Stautzenberger, Jr., Mar 14, 2006.

  1. Corned Beef Casserole
    Corned Beef and Cabbage Casserole

    This is for "Kswck" in reguards to his request for
    Baked Corned beef-served with cabbage. Here are two recipes they are both
    made as a casserole and baked with the cabbage mixed in with the corned
    beef. I hope they are what you are looking for.
    Terry S.


    Corned Beef Casserole

    4 cups raw sliced potatoes
    1 cup sliced onions
    4 cups raw shredded cabbage
    1 can (12 ounce) crumbled corned beef
    1/2 stick margarine, melted
    1 can cream of celery soup

    Put in casserole dish in layers as listed and pour undiluted soup over
    ingredients. Place aluminum foil on top or cover with lid. Bake at 400
    degrees until potatoes test done. Yields: 8 servings


    Corned Beef and Cabbage Casserole

    2 pounds chopped cabbage
    1 can (12 ounces) corned beef, diced
    1 can (11 ounces) Cheddar cheese soup, undiluted
    1 can (5 ounces) evaporated milk
    3 tablespoons grated onion
    1 tablespoon mustard
    1/2 teaspoon salt
    4 slices bread, cubed
    2 tablespoons margarine, melted
    4 slices American cheese

    Cook cabbage in small amount boiling water 5 to 8 minutes. Drain well.
    Arrange alternate layers of cabbage and corned beef in shallow 2 quart
    casserole. Combine soup, milk, onion, mustard and salt; stir well. Pour
    over corned beef and cabbage. Toss bread crumbs in margarine. Arrange over
    top of casserole. Bake at 350 degrees 45 minutes. Arrange cheese slices
    over top of casserole. Bake 5 minutes or until cheese is melted.



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