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Corned Beef and Cabbage Casserole
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4
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4
pounds chopped cabbage
(12 ounce) can corned beef, diced
can Cheddar cheese soup
(5 1/3 ounce) can evaporated milk
tablespoons onion, grated
teaspoon mustard
/2 teaspoon salt
slices bread (in cubes)
tablespoons melted butter
slices American cheese
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; arrange around edge of casserole. Bake at 350 degrees
F for 45 minutes.
Arrange American cheese over center of casserole. Return to oven for 5 minutes.
Corned Beef and Cabbage Casserole
140
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