Gaelic Corned Beef Casserole
|Finely chopped cabbage||4 Cup (64 tbs) (Medium Head)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Caraway seed||1⁄2 Teaspoon|
|Canned cream of celery soup||10 1⁄2 Ounce (1 Can)|
|Canned corned beef||12 Ounce, crumbled (1 Can Dinty Moore)|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Diced pimiento||1⁄4 Cup (4 tbs)|
Cook cabbage in boiling water in large saucepan for 5 minutes, lifting and turning several times.
Remove from heat.
Add caraway seed, undiluted soup and butter to cabbage and water; mix well.
Pour half of mixture into 2-quart casserole.
Top with half of corned beef.
Repeat with remaining cabbage and corned beef.
Criss-cross strips of Topping over filling to form a lattice top; place 4 strips around edge of casserole to form a rim.
Place teaspoonfuls of parsley and pimiento in alternating square spaces between lattice.
Bake at 425° for 20 to 25 minutes until golden brown.