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Nutrition Facts
Serving Size 1 (416g) Recipe makes 4 servings
Calories 338
Calories from Fat 180		(53%)
Amount Per Serving		%DV
	Total Fat 20.1g	30%
	Saturated Fat 6.3g	31%
	Monounsaturated Fat 8.8g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 91mg		30%
Sodium 1582mg		65%
Potassium 801mg		22%
Total Carbohydrate 21.5g		7%
	Dietary Fiber 6.2g	24%
	Sugars 10.4g
Protein 20.2g		40%
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Corned Beef and Cabbage Casserole

Recipe #86692 | 30 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Kym in Ohio
Mar 16, 2004

St Patty day's dish we have every year

SERVES 4 (change servings and units)

Ingredients

1 head cabbage, shredded about (4 c)
12 ounces flaked corned beef
1 teaspoon dry mustard
1 can cream of celery soup
1 medium onion, chopped

Directions

1
Combine cabbage,corned beef,cream of celery soup, onions,and mustard cook in uncovered in a skillet over low heat till cabbage is crisp-tender about 20-25 mins.
2
This is very easy to make and delicious.
3
Just make in a skillet on top of the stove.

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Featured Reviews for This Recipe

From: *Parsley*

On Mar 20, 2009

I don't buy canned corned beef, so I used leftover cooked corned beef from a previous meal. This is a nice, easy and unique way to enjoy corned beef and cabbage. I did have some trouble with the mixture starting to get dry in the skillet. I added a little milk and put a lid over the skillet to finish cooking. I may add some cheese next time I make this. Thanx for a new use for corned beef leftovers!!!

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