Corned Beef and Cabbage Bake
- Reviews 4
Ready In: 35 mins
Yields: 2 casseroles
Ingredients
- 1⁄4 cup butter, cubed
- 4 cups cabbage, chopped
- 3⁄4 cup onion, chopped
- 1 teaspoon caraway seed
- 12 ounces deli corned beef, chopped
- 8 ounces swiss cheese, shredded
- 1⁄4 cup thousand island dressing
- 2 tubes refrigerated buttermilk biscuits (12 oz each)
Directions
- In a large skillet, melt the butter; stir in the cabbage, onion, and caraway seeds. Cover and cook over medium heat for 8-10 minutes or until the cabbage is crisp tender, stirring occasionally; set aside.
- Meanwhile, in a large bowl, combine the corned beef, Swiss cheese, and salad dressing.
- Seperate the biscuits; place 10 biscuits in each of two ungreased 9-inch round baking pans. Press the biscuits onto the bottom and halfway up the sides of the pans.
- Add cabbage mixture; top with the corned beef mixture. Bake, uncovered, at 350 F for 20-25 minutes or until heated through and biscuits are golden brown. Cut into wedges.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off