Corned beef and cabbage #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Cabbage; chopped |
| 1 | can | (12-oz) corned beef; diced |
| 1 | can | (11-oz) cheddar cheese soup |
| 1 | can | (5-oz) evaporated milk |
| 3 | tablespoons | Grated onion |
| 1 | tablespoon | Mustard |
| ½ | teaspoon | Salt |
Directions
Boil cabbage in small amount of water until tender, 5-8 minutes. Drain.
Alternate layers of cabbage and beef in 2-quart casserole. Combine rest of ingredients and pour over beef. Bake at 350 for 45 minutes.
MRS CHARLES DUFFEL (MYRTIS)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .
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