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
Corned Beef Cabbage Bake
Corned Beef Cabbage Bake
Prep Time
20 min
Cook Time
20 min
Yield
2 casseroles (4 servings each)
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
- 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.
- 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.
- 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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