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Gaelic Corned Beef Casserole

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  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)
  Butter 2 Tablespoon
  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.

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