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Categories:Viewed: 75 - Published at: 9 years ago
Ingredients
- 2 lb. cabbage, chopped
- 1 (12 oz.) can corned beef, diced
- 1 can Cheddar cheese soup
- 1 (5.33 oz.) evaporated milk
- 3 Tbsp. grated onion
- 1 Tbsp. prepared mustard
- 1/2 tsp. salt
- 4 slices bread, cut in cubes
- 2 Tbsp. melted butter
- 4 slices cheese (optional)
Method
- Cook cabbage until tender; drain well.
- Arrange alternate layers of cabbage and corned beef in a shallow 2-quart casserole. Combine soup, milk, onion, mustard and salt.
- Pour mixture over corned beef and cabbage.
- Toss bread cubes in butter.
- Arrange around edge of casserole.
- Bake at 350° for 45 minutes or until bubbly.
- Arrange cheese over center of casserole.
- Bake 5 minutes or until cheese is melted.
- Serves 6.
