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Corned Beef and Cabbage Casserole |
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Category |
Casserole |
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Contributor |
admin |
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Ingredients |
2 pounds chopped cabbage
1 (12 ounce) can corned beef, diced
1 can Cheddar cheese soup
1 (5 1/3 ounce) can evaporated milk
3 tablespoons onion, grated
1 teaspoon mustard
1/2 teaspoon salt
4 slices bread (in cubes)
2 tablespoons melted butter
4 slices American cheese |
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Procedures |
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Cook cabbage in small amount of water 5 to 8 minutes or until tender; drain well.
Arrange alternate layers of cabbage and corned beef in shallow 2-quart casserole.
Combine soup, evaporated milk, onion, mustard and salt; stir well. Pour over corned beef and cabbage. Toss bread cubes with melted butter; arrangearound edge of casserole. Bake at 350 degrees F for 45 minutes.
Arrange American cheese over center of casserole. Return to oven for 5 minutes. |
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