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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