Corned beef and cabbage pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Shredded cabbage |
| 1 | medium | Onion; chopped |
| 1 | tablespoon | Vegetable oil |
| 1 | Cooked potato | |
| 4 | ounces | Corned beef; chopped |
| ¾ | cup | Shredded Muenster cheese |
| 2 | Eggs | |
| 1 | cup | Low-fat milk |
| ⅔ | cup | Basic baking mix |
| ¼ | teaspoon | Each: caraway seeds; salt and pepper |
Directions
1. Preheat oven to 400 degrees. Coat inside of 9-inch pie plate with nonstick cooking spray. Saute cabbage and onion in oil in large nonstick skillet until tender, about 10 minutes. Dice potato and stir into skillet with corned beef. Cool slightly; stir in cheese. Spread evenly over bottom of prepared plate.
2. Combine eggs, milk, baking mix, caraway seeds, salt and pepper in blender or food processor; whirl until smooth. Pour evenly over mixture in pie plate.
3. Bake 30-35 minutes until browned on top and knife inserted in center comes out clean. Cool 5 minutes. Cut into wedges and serve.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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