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Corned Beef Cabbage Bake

Total Time

Prep: 20 min. Bake: 20 min.

Makes

2 casseroles (4 servings each)

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! —Stephanie Norton, Bettendorf, Iowa

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 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.

Nutrition Facts

1 slice: 495 calories, 23g fat (11g saturated fat), 80mg cholesterol, 1291mg sodium, 47g carbohydrate (4g sugars, 1g fiber), 26g protein.

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