This is a quick and easy recipe if you buy the Swiss cheese and corned beef at the Deli. I think you can cut each casserole into more than four pieces and still have a very filling meal. If you like corned beef and cabbage you will love this recipe.
tubes refrigerated buttermilk biscuits (12 oz each)
Serving Size: 1 (1174) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 936 g68 %
Total Fat 104 g160 %
Saturated Fat 48.7 g243 %
Cholesterol 340.7 mg
Sodium 3075.6 mg
Dietary Fiber 5.5 g21 %
Sugars 16.5 g65 %
Protein 67.6 g
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.