Corned Beef and Cabbage Casserole

Submitted by 4-H Mom

"This recipe came from a family member and has always been a favorite of mine."

 

• Ready In: 1hr 5mins
• Ingredients: 11
• Serves: 4

ingredients

• 2 lbs cabbage, cut in 1 inch squares
• 2 1⁄2 teaspoons salt, divided
• 1⁄4 cup minced onion
• 1 teaspoon caraway seed
• 1 1⁄2 tablespoons prepared mustard
• 1 (11 ounce) can condensed cheddar cheese soup, undiluted
• evaporated milk
• 1 (12 ounce) can corned beef, diced
• 2 tablespoons butter
• 1 1⁄2 cups seasoned herbed croutons
• 4 slices American cheese

directions

1. Preheat oven to 350 degrees.
2. Cook cabbage in 2 inch of boiling water with 2 teaspoons salt for 7 - 10 minutes or until crisp tender, drain well.
3. Combine onion, caraway seed, mustard, 1/2 teaspoon salt, soup and milk.
4. In a greased 2 quart casserole dish, layer cabbage, corn beef and soup mixture, ending with soup.
5. Bake for 35 minutes.
6. Meanwhile, melt butter in a skillet, stir in croutons. Do not brown. Remove casserole from oven, arrange croutons in a circle around edge of casserole.
7. Cut cheese in diagonal wedges, arrange in center of casserole.
8. Bake 10 minutes longer.